Simulated raw egg and methods of making and packaging

ABSTRACT

A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.

This is a continuation-in-part of application Ser. No. 07/551,160 filedon 07/11/90 U.S. Pat. No. 5,073,399 which is incorporated herein byreference.

FIELD OF THE INVENTION

This invention relates to simulated eggs, and preferably to cholesterolfree simulated eggs capable of having the yolk and liquid egg-whitetogether but in separate phases, so that upon cooking, the simulatedeggs look and behave like natural eggs. It also pertains to methods ofmaking, as well as packaging such products.

BACKGROUND OF THE INVENTION

Although the egg represents an outstanding nutritional food, and a foodthat people enjoy eating, especially as part of the breakfast in themorning, the fact that it is one of the richest foods in cholesterol hasforced an enormous number of people to avoid consuming eggs.

A large number of attempts have been made to answer this problem, butthe solutions presented so far have been either totally or partiallyunacceptable.

This is because, up to the point of this invention, no practical and/oreconomically feasible solution has been found to incorporate a simulatedand preferably a cholesterol-free egg yolk into egg-white and preservethem in separate phases, so that one can make for example a "sunny sideup" or an "over easy" egg. Thus, the only economical but still highlycompromised solution, which has been found commercially feasible thusfar, has been the one according to which the egg yolk is removed andsubstituted usually by an equivalent amount of egg white, ayellow-orange food-colorant and small quantities of other adjunctsimproving desired properties of the simulated egg. Since this type of asimulated egg has the consistency and appearance of mixed egg-whiteswith egg-yolks, it can only be used as "scrambled eggs", or omelette, ormore generally in cooking recipes requiring mixed egg-yolks withegg-whites. This is a serious draw-back because it does not providepeople with the option to have a cholesterol-free fried or poached egghaving an egg-yolk in a separate phase from the white. An egg with theyolk in a separate phase from the white is highly desirable to a largenumber of people.

Such products are the subject of a number of U.S. Patents.Representative ones, among others, are U.S. Pat. Nos. 3,911,144,3,987,212, 4,103,038, and 4,296,134.

A method of preparing an egg-yolk substitute and resulting products fromits use is described in U.S. Pat. No. 3,864,500. The invention of thispatent is directed mainly to the addition of the resulting egg-yolk inrecipes of products such as cakes, cookies, and the like, so thatshaping and preserving the yolk in liquid egg-white is not important.Thus, no mention or suggestion on how to shape and preserve a shapedegg-yolk in liquid egg white is made.

A number of attempts have also been made in creating products, whereinthe egg-yolk is combined with the egg-white in different phases, withlimited success. These references do not disclose, suggest, or imply anymethods of providing an egg having a monolithic egg-yolk in a separateimmiscible phase within liquid egg-white before cooking, which egg-yolkis adequately non-flowable to retain its monolithic structure, but whichyolk becomes controllably flowable after conventional cooking, incontrast with the present invention which provides such products andmethods for making the same.

U.S. Pat. No. 3,510,315 (Hawley) describes a solid simulated preparedegg product, wherein a solid cooked egg-yolk is surrounded with a solidcooked egg-white.

U.S. Pat. No. 3,640,732 describes a simulated cooked egg approximating aboiled, poached or fried hen's egg.

U.S. Pat. No. 3,843,825 (Hawley) provides a product resembling a hardboiled egg cut in half, by appropriately molding and coagulatingegg-white.

U.S. Pat. No. 4,046,922 (Burkwall) discloses a shelf-stable cooked,simulated egg comprising specified amounts of egg-solids, edible waterabsorbing hydrocolloid, a high protein binding agent, water, and eithersugar, sugar equivalents, or mixtures thereof.

U.S. Pat. No. 3,941,892 (Glasser et al.) discloses an egg product madeby molding a low cholesterol egg-yolk portion of critical formulationtogether with an egg-white portion, and subjecting the egg to freezing.In the preferred embodiment, the mold employed in forming the eggproduct is employed as the package.

U.S. Pat. No. 4,103,040 (Fioriti) discloses a wet egg-yolk which iscombined with edible oil by high energy, high shear mixing, so that thecholesterol is extracted by the oil from the egg-yolk. At the same timethe ratio of the polyunsaturated fats to the saturated fats increases.The yolk, after separation from the oil can become a constituent ofvarious egg-products.

U.S. Pat. No. 4,409,249 (Forkner) describes a method according to whichhigh energy agitation is applied to coagulated and uncoagulatedegg-white portion to form a homogeneous, aerated egg white dispersion.The egg-white dispersion is then assembled with processed egg-yolk andthe assembly is frozen.

The instant invention, in contrast with the previous approaches,provides novel ways of resolving this vexing problem. It also providessolutions to problems arising from ingredients migrating from theegg-white to the yolk and vice-versa.

In addition to the properties of the product itself, its packaging isalso of utmost importance, because it has to be convenient for theconsumer, efficient, and at the same time inexpensive, especially incases in which it is highly desirable to have individual portions ofeggs. The products existing in the market so far are offered in multipleportions per carton. This is not very objectionable in the case of eggssimulating mixed egg-yolks with egg-whites, but it would be moreobjectionable in the case of a product of the category disclosed in thepresent invention, where the egg-yolk is in a separate phase than thewhite. In such a case, it would be desirable to have individual portionsof eggs containing one egg-yolk and the corresponding amount ofegg-white per container.

Although one would not think that a flexible package, such as forexample one made of inexpensive polymers, like for example polyvinylchloride, polyvinylidene chloride, or polyethylene, could be suitablefor this type of application, because the yolk could be easily destroyedduring handling of the flexible package, it was found by Applicant thatin contrast, a flexible package substantially filled with egg-white,forms a bulge within which the yolk is more than adequately protected.The present invention also provides means enabling the consumer to opensuch packages in a very easy and convenient manner.

U.S. Pat. No. 3,456,867 (Repko) discloses a bag assemblage comprising agusset (inverse fold) across an edge of the bag and a weakened tear linewithin the gusset. However, the ways proposed for forming the weakenedline, such as scoring by pressure or heat or using multi-ply structures,where one ply has been weakened along the tear line, are eithernon-reproducible or expensive respectively.

U.S. Pat. No. 3,652,006 discloses a flexible package having a pleatformed along one edge to provide a pair of adjacent outwardly extendingand readily graspable folds. The folds are reinforced by stiffeningstrips or by adhesive material, except along the fold line between thefolds, so that when the folds are grasped and pulled apart the packagewill tear open along the fold line between the reinforced folds. One bigproblem that this approach confronts, is that the whole package has tobe made of rather thin packaging material for the fold line to be easilytearable.

In contrast to these approaches, the present invention provides aninexpensive, highly efficient, and highly convenient to the consumerpackage, having a tearable opening and being suitable for packaging thesimulated eggs of this invention, as well as any other products,regardless of whether they are liquid or solid, as explainedhereinbelow.

SUMMARY OF THE INVENTION

In the present state of art regarding simulated eggs, either cumbersome,inconvenient, and/or expensive approaches have been proposed to prepareand use eggs having yolks in a separate phase from the egg-white, or theidea has been abandoned, and products having mixed egg-yolks withegg-whites have been the only ones to be practically and economicallyfeasible, so as to find their way to the marketplace.

As indicated by the references cited above, the methods having been usedso far to keep the egg-yolk in a separate phase from the egg-white haveeither employed an "overkill" approach, such as permanently solidifyingboth the egg-yolk and the egg-white, or inadequate approaches, such asmolding and freezing the egg-yolk and then freezing the total egg, afterthe white has been added. The eggs of the former category lackflexibility and appeal. They give the impression, as far as the consumeris concerned, of "leftovers" or eggs which have to be reheated. The eggsof the second category require extreme accuracy and dexterity inpreparation for consumption, especially during thawing and cooking. Forexample, if they are allowed to thaw completely, the egg-yolk will startbeing mixed spontaneously with the egg-white, since they will both be inthe liquid state. Even if they do not mix excessively, the yolks willspread or even be divided into more than one globules duringtransferring them from the package to the cooking pot or pan. Even inthe case of Forkner's Patent (U.S. Pat. No. 4,409,249), in which casethe egg-yolk is more securely contained by an optional membrane aroundthe yolk and the egg-white which is gelling during thawing, thespontaneously produced gel structure of the egg-white does not allow theegg to be poured from the package to the pan and fried, for example, asa regular egg.

It has now been discovered by the applicant that a simulated egg may bemade to give an excellent impression and resemblance to a real egg inboth image and behavior if a number of requirements set forth by theapplicant are met.

The instant invention is thus directed to a simulated egg, as well asmethods for making and/or packaging the same. According to thisinvention, a simulated egg is provided, wherein the egg-yolk and theliquid egg-white may coexist in the same container in separate phaseswithout one dissolving in the other. When cooked, preferably fried orpoached, the egg of this invention may be made to controllably look andtaste like a real egg in any number of forms, such as "sunny side up","over easy", "over medium", "over hard", and the like. It may also takethe form of a novelty item as far as the shape and color of the yolk areconcerned. The egg of the present invention may be frozen and thenthawed, and stay thawed for long periods of time without the egg-yolkbeen mixed into the liquid egg-white. Of course, it may then be cookedand consumed, as long as spoilage has not occurred. The presentinvention also provides solutions to problems arising from ingredientsmigrating from the egg-white to the yolk and vice-versa.

More particularly, the present invention pertains to a simulated raw eggcomprising:

egg-white, the egg-white being liquid at room temperature; and

a homogeneous shaped monolithic separate phase of a simulatednon-flowable, egg-yolk disposed in the egg-white, said egg-yolkcomprising an edible liquid, a colorant, and a positive thermoreversiblegel former, the gel former being in a minimum effective amount to renderthe egg-yolk

non-flowable, as to substantially retain its monolithic status in, andbe substantially immiscible with the liquid egg-white at roomtemperature after the egg-yolk has been chilled, and

flowable at serving temperatures between cooking temperatures and roomtemperature for at least a finite period of time, after the egg-yolk hasbeen brought to said serving temperatures from a higher temperature atwhich the egg-yolk becomes flowable.

The present invention also pertains to a simulated raw egg comprising:

egg-white, the egg-white being liquid at room temperature and containingan additive solute; and

a homogeneous shaped monolithic separate phase of a simulatednon-flowable, egg-yolk disposed in the egg-white, said egg-yolkcomprising an edible liquid, a colorant, and a positive thermoreversiblegel former, the gel former being in an effective amount to render theegg-yolk

non-flowable, as to substantially retain its monolithic status in, andbe substantially immiscible with the liquid egg-white at roomtemperature after the egg-yolk has been chilled, and

flowable at serving temperatures between cooking temperatures and roomtemperature for at least a finite period of time, after the egg-yolk hasbeen brought to said serving temperatures from a higher temperature atwhich the egg-yolk becomes flowable;

the egg-yolk being characterized by an initial weight gain rate when itis in the egg-white in the absence of the additive solute; and

the additive solute being in an effective amount to decrease the initialweight gain rate by at least 10%.

The present invention further pertains to a method of making a simulatedraw egg, the method comprising the steps of:

preparing a homogeneous simulated, non-flowable, egg-yolk by

mixing an edible liquid, a colorant, and a viscosity modifier, themodifier being in an effective amount to render the egg-yolk

non-flowable, as to substantially retain its monolithic status in, andbe substantially immiscible with the liquid egg-white at roomtemperature after the egg-yolk has been chilled, and

flowable at serving temperatures between cooking temperatures and roomtemperature for at least a finite period of time, after the egg-yolk hasbeen brought to said serving temperatures from a higher temperature atwhich the egg-yolk becomes flowable;

shaping the mixture into monolithic egg-yolk portions;

lowering the temperature to a level adequate to render the egg-yolkportions non-flowable, as to substantially retain their monolithicstatus and be substantially immiscible in liquid egg-white at roomtemperature;

immersing the egg-yolk portions in an aqueous medium, the aqueous mediumbeing adaptable to increase the weight of each egg-yolk portion to apredetermined degree;

removing the egg-yolk portions from the aqueous medium when thepredetermined degree of weight increase has been achieved; and

adding the monolithic egg-yolk portions to liquid egg-white.

In this method, the aqueous medium is preferably water.

In other preferred embodiments of the above described simulated eggs,one of the following or preceding conditions, or any combination thereofapplies:

the simulated raw egg further comprises a restrictive barriersurrounding the egg-yolk;

the restrictive barrier preferably includes a hydrocolloid havinggel-limiting dissolution in the egg-white at storing temperatures, andfilm forming behavior at cooking temperatures;

the egg-yolk comprises also a viscosity builder;

the egg-yolk has a disk shape; and

the egg is packaged in a flexible pouch, preferably of the typedescribed hereinbelow.

Finally the present invention pertains to a flexible pouch comprising incombination an assembly of a first side wall, a second side wall, and anedge wall;

the flexible pouch having a cavity confined by the first side wall, thesecond side wall, and the edge wall for packaging an item;

the first and second side walls having common ends, and a firstthickness;

the edge wall having a length, a width, and a second thickness;

the edge wall being sealed on each of the first and second side walls,so as to form two adjacent substantially parallel seals at an additionalnon-common end, the parallel seals being separated by the edge wall;

the first side wall and the second side wall extending beyond eachrespective parallel seal, so as to form a first flap and a second flapcorrespondingly; and

the second thickness being adequately smaller than the first thicknessso that when a manual pulling-apart force is applied on the flaps, theedge wall breaks along its length between the parallel seals without thebreak being propagated beyond the parallel seals.

In other preferred embodiments of the above described flexible pouchesby themselves or in combination with the aforementioned simulated eggs,one of the following or preceding conditions, or any combination thereofapplies:

the item to be packaged comprises a flowable material, which preferablyis an egg product;

the first flap of the flexible pouch has a first flap width and thesecond flap has a second flap width, the first flap width being largerthan the second flap width, so that the flaps may be grasped andseparated more easily;

the first side wall, the second side wall, and the edge wall comprise athermally sealable material, which preferably comprises polyethylene;

the portions of the walls confining the cavity have been treated with arelease material, which preferably comprises polytetrafluoroethylene;

the edge wall comprises a polymer having linear tear properties alongthe length of the edge wall;

the width of the edge wall is between 0.1 and 1 millimeter;

the flexible pouch further comprising a left seal and a right seal; and

the second flap has been partially separated from the first flap throughcuts along the left and right seals.

BRIEF DESCRIPTION OF THE DRAWING

The reader's understanding of the this invention will be enhanced byreference to the following detailed description taken in combinationwith the drawing figures, wherein:

FIG. 1a illustrates the front view of a flexible pouch, which may beused for packaging the eggs of this invention according to a preferredembodiment.

FIG. 1b is a magnified cross section of the flexible pouch of FIG. 1.

FIG. 2 illustrates a cross section of a different preferred embodimentof the flexible pouches of this invention.

FIG. 3 shows a flexible pouch filled with an egg according to thisinvention.

FIG. 4 shows a fragmental prospective view of another preferredembodiment regarding the pouches of this invention.

DETAILED DESCRIPTION OF THE INVENTION

It has been discovered by the applicant that a simulated egg may be madeto give an excellent resemblance to a real egg in both image andbehavior including texture and mouthfeel, if a number of requirementsset forth by the applicant are met.

The instant invention is thus directed to a simulated egg, as well asmethods for making and packaging the same.

When cooked, preferably fried or poached, the egg of this inventionlooks and behaves like a real egg. The egg-yolk is composed in a way tobe controllably flowable at serving temperatures, while it remainsnon-flowable within the egg-white at storage and handling temperaturesbefore cooking, to retain its monolithic status. Room temperature is atemperature of about 20° to 25° C., while cooking temperatures are thetemperatures over the temperature at which the egg-white coagulates. Theegg-white may start coagulating in the vicinity of about 60° C.(139°-140° F.), depending on its exact composition. Serving temperaturesrange between cooking and room temperatures.

The egg-yolk in preferred embodiments of this invention has preferablythe shape of a disk and a yellow (real egg-yolk like) color. However, itmay also take the form of a novelty item as far as the shape, color, ortaste of the yolk are concerned, as it will be explained in more detaillater. The egg of the present invention may be frozen and then thawed,and stay thawed for long periods of time without the egg-yolk been mixedinto the egg-white. Of course, it may then be cooked and consumed, aslong as spoilage has not occurred.

Any type of egg-white, whether natural or simulated may be used for thepurposes of this invention. However, a modified egg-white, in whichXanthan gum has been added to impart freeze thaw stability is preferred.The stabilized egg-white may be made in a similar way as the egg productdescribed in U.S. Pat. No. 3,911,144 is made. The egg-yolk is simulatedas defined below, thus rendering the whole egg itself simulated. In thecontext of this invention, a simulated egg-yolk is an egg-yolk which isnot fully natural. Even though the preferable egg-yolks of thisinvention contain low or no cholesterol, the cholesterol content doesnot present limits to this invention.

In the preferred embodiments of this invention, the amount of caloriesprovided by the yolk is minimal.

An important feature of this invention is that it provides a simulatedegg, wherein the egg-yolk and liquid egg-white may coexist in the samecontainer in separate phases without one substantially affecting ordissolving in the other. Still small amounts of ingredients may migratefrom the egg-yolk to the egg-white, or vice versa, as long as thismigration does not have undesirable or catastrophic results. Suchmigration may usually increase with time and temperature, and therefore,the time and temperature elements have to be considered on the basis ofthe final application. If for example, in a particular product theegg-yolk of the present invention is to remain in contact with liquidegg-white for a maximum of one weak at room temperature, then theegg-yolk should be substantially immiscible with egg-white under theseconditions. On the other hand, if in a second product, the egg-yolk ispackaged separately, and it is added to the white just before cooking,the requirement of immiscibility will accordingly be considerably lessdemanding.

Another important feature of this invention is that it provides anegg-yolk which may stay within liquid egg-white in a monolithic formwithout substantially loosing its monolithic structure, and whichbecomes controllably flowable upon cooking. By using the word"monolithic", it is meant that the egg-yolk is shaped in a separatephase without substantially mixing with the white, unless of course itis forced to do so by excessively forceful mixing, at least attemperatures not exceeding room temperature. Although "monolithic"usually refers to a single entity, in this discussion it is used mainlyto stress individuality, and the fact that the egg-yolk does not mixwith the egg-white. Thus, if desired, one may use more than oneegg-yolks within a single package of egg-white, since configurationshaving a multiplicity of egg-yolks in the egg-white are still consideredto have monolithic egg-yolks; the word "monolithic" refers to eachindividual egg-yolk, and not to the whole egg package. In addition tobeen monolithic, it is highly preferable for the egg-yolk of thisinvention to also be homogeneous. By the word "homogeneous" is meantthat the egg-yolk will not contain large distinguishable pieces indifferent phases, and that it will look and feel uniform to approximatea real egg-yolk. Of course, this definition does not include a skinaround the egg-yolk, which may be present, and which is desirable mainlyin helping to prevent spreading of the egg-yolk during cooking.

The shape of the egg-yolk does not have to be rigid, and it may beflexible as long as no substantial mixing between the egg-yolk and theegg-white occurs. Small amounts of ingredients may migrate from theegg-yolk to the egg-white and vice versa, as long as they do not bringabout adverse results. A rounded disc shape is preferred, but othershapes may be desirable as discussed later.

As with the requirement of immiscibility, the requirement ofmonolithicity, as well as any other requirement, should be taken in viewof the final intended use, and therefore it should be met during theperiod of the intended end-use. Nevertheless, regardless of finalend-use, it is preferable that the simulated eggs of the presentinvention perform satisfactorily after being maintained for at least oneday at room temperature, more preferably three days in the refrigerator,and even more preferably 7 days in the refrigerator. It is alsopreferable that the simulated eggs of this invention may withstandfreezing temperatures for extended periods of time in order to bepreserved in a frozen state accordingly.

It is important to the preferred embodiments of this invention that theyolk may be suspended within and supported by the liquid egg-white,without strong external containment, such as for example, gelledenvironment like gelled egg-white, a membrane surrounding the yolk, andthe like. This may be obtained by composing the yolk in a way to beadequately non-flowable so that it does not subdivide into smallerportions, does not run, and in general does not mix with the liquidegg-white upon normal handling and storing of the egg. An unmodifiedreal egg-yolk, for example, in case it were to loose the skin whichcontains it, would spread and run within the egg-white and would looseits monolithic status. It is further preferred, that the egg-yolk issufficiently non-flowable at room temperature so a: to be a solid or agel. For all practical purposes the meaning of a solid and a gel issubstantially the same as far as this invention is concerned. Accordingto this invention, gels are considerably preferable than pastes, whichmany times at first glance may look in small and light quantities isgels. Pastes are considered as flowable materials or liquids in thepresent invention. One difference between a gel and a paste is that thepaste may be stirred without turning into crumbs or individual smallpieces, while if one attempts to stir a gel, the gel will break intosmaller individual gel pieces.

When the egg-yolk is in a solid or gelled form within liquid egg-white,it presents numerous advantages. One of the most apparent ones is thatit does not loose its desired shape, for example of a disc, duringstoring and handling before cooking the egg, even under harshconditions. Another advantage is that it may be handled and treatedconsiderably more easily during its manufacture, such as for examplestoring the finished yolk before adding it to the white, coating theyolk, and the like. A further advantage is that a solid egg-yolk mayeven be easily packaged in a separate container and mixed with the whiteat any desired time, even just before cooking. This separate packagingtechnique presents the convenience of giving the freedom to the cook touse just one bulk supply of egg-white with individually packagedegg-yolks of different types, such as "sunny side up", "over easy", andthe like, as it will be explained later. Still a further advantage isthat it does not rely on external containment as aforementioned to holdits monolithic structure. Thus, in case it is surrounded by a membraneor any other type of a barrier, and the membrane raptures, the yolk willstill retain its monolithic status, in contrast with a liquid egg-yolk,which would inevitably loose its monolithicity. In addition, it becomespossible to use looser barriers which would not be able to contain aliquid yolk within liquid white before cooking, but which presentserious advantages as explained in another section of this discussionaccording to preferred embodiments of this invention.

Temperatures not exceeding room temperature are the normal temperaturesat which an egg is being handled before cooking. This invention takesadvantage of the thixotropic behavior of certain materials to providedesirable characteristics to the simulated egg-yolk. Due to thixotropy,a material may be, for example, firm (as a gel or have high viscosity)at room temperature when brought to room temperature from a lowertemperature, while the same material may insist in being quite flowable(low viscosity) at room temperature for a period of time, if brought toroom temperature from a higher temperature. This period may be short orvery extended. In the practice of this invention, differentnon-flowability or firmness degrees, during storage and before cooking,may be required depending on the application and the specifications ofwhat may be acceptable or desirable in each particular case.

It should be noted that a person of ordinary skill in the art may varythe parameters provided by this invention and receive the desiredresults without undue experimentation. This is true for the firmness, aswell as any other parameters relative to additional desired properties.

It is also important for the egg-yolk of the present invention not onlyto have adequate non-flowability during storage, but also to beimmiscible with the egg-white during handling, and at least resistant inmixing with the egg-white during cooking.

In addition to the above, it is very important that the egg-yolk becomescontrollably flowable at a predetermined range of serving temperaturesbetween cooking temperatures and room temperature. This is so in orderto have an egg, which looks and behaves as a real one upon cooking. Bythis, it is meant that the composition of the yolk should be such as toallow the egg to look as a "sunny side up", or "over easy", or "overmedium", or "over hard" and the like by controlling the flowability atthe desired serving temperature range, at which the egg is to beconsumed. Although all levels of flowability are included in the realmof the instant invention, the flowabilities which represent "sunny sideup", "over easy" and "over medium" egg yolks are preferable.

What is very important to this invention is that the egg-yolk isinitially in a gel form at room temperature, and it passes through astage at which it becomes liquid as the temperature is raised towardcooking temperatures. Then the egg-yolk may be flowable at servingtemperatures, or if the yolk contains an appropriate amount of acoagulant, such as albumin for example, may become even solid, after ithas become flowable, if so desired, by extending the cooking time.

As already mentioned, the egg-yolk of the present invention comprises anedible liquid, a viscosity modifier, and a colorant. The edible liquidis preferably aqueous, with the option of having different ingredientsdissolved, emulsified, or dispersed therein. Examples of edible liquidsare water and milk, among many others. The viscosity modifier, whichprovides a major part of the functions characterizing the egg-yolks ofthis invention, may be a single ingredient or a combination ofingredients, each ingredient fulfilling at least partially the needs ofa desired property. The viscosity modifier may be natural or artificial,intrinsic to the edible liquid, or external and added to the liquid. Itmay also be a simple compound, or a mixture of compounds. It is onlyimportant that it provides the desirable properties and flowcharacteristics according to this invention. The colorant, if it has ayellowish cast, is necessary to make the simulated egg-yolk resemble areal one, and in general, when it has any color at all except white, tomake the yolk visibly distinguishable from the egg-white. Thus, it mayhave a yellow color, or any other color for special effects.

Preferably, the modifier comprises a positive gel former. By "positive"it is meant that the gel configuration or status is assumed upondecreasing the temperature. The gel formers may also be categorized intothermally reversible or thermoreversible and to non-reversible gelformers. The thermoreversible ones may go from a more flowable status toa gel status and back to the more flowable status repeatedly, while thenon-reversible ones do not change considerably after they have assumedthe gel configuration. The preferred positive gel formers according tothis invention are thermoreversible for a plurality of reasons, whichwill become apparent during the course of this discussion. When the term"reversible" is used, it has the meaning of thermoreversible, unlessotherwise stated.

An important role of the positive gel former is to provide the egg-yolkwith the ability to preserve its desired shape during its manufactureand during the period of time the egg-yolk is stored and handled whilebeing in liquid egg-white. A good example of a preferred positivereversible gel former is gelatin. Gelatin solutions have a gel point inthe vicinity of room temperature (20°-25° C.), and they have theadvantage of being in the flowable configuration at human bodytemperatures. Thus, before cooking an egg with a yolk containing anappropriate amount of gelatin as a positive thermoreversible gel former,the egg yolk remains in the gelled configuration at room temperature,and any desired shape of the yolk may be maintained, even after harshtreatment of the egg, in a package for example, containing the yolkwithin liquid white. Upon cooking of the simulated egg, the gel meltsand provides a liquid egg-yolk within the white, which white finallysolidifies. It is important to note that the yolk may remain flowable atroom temperatures following the cooking cycle for appreciable periods oftime, while at the same temperatures it was non-flowable before cooking.This is a very important thixotropic property that the preferredembodiments of the present invention take advantage of.

The viscosity of the molten egg-yolk may be raised to attain any desiredviscosity at serving temperatures, higher than that provided by thepositive gel former, by the addition in the egg-yolk composition of aviscosity builder, such as for example a starch, or a gum, or a numberof other natural or artificial ingredients, preferably in a polymericconfiguration. Certain viscosity builders, such as starches for example,when combined with a positive thermoreversible gel former, such asgelatin for example, may provide the additional advantage of increasingthe time that the yolk remains flowable at room temperature followingcooking.

The amount of the gel former in the composition of the yolk dependsmainly on the nature of the gel former and on the desired firmness ofthe gel. If excessive amounts are used, the viscosity of the molten gelmay become excessively high, and the yolk may attain a sticky or gummymouthfeel, among other undesirable effects. If too small amounts areused, an excessively weak gel may result, which would be difficult tohandle and maintain intact.

However, it has been observed by the applicant, that the higher theamount of gel former in the formulation of the yolk, the more easily theyolk absorbs water when being in a liquid environment. From this pointof view, it is desirable to use the minimum amount of gel former, whichforms a non flowable configuration or a gel, especially if the egg-yolkis to be added into the egg-white during storage. If, however, theegg-yolk is to be stored by itself and be added to the white just beforecooking, a stronger gel is needed, and more gel former may be usedadvantageously.

It is believed, without this to be intended to limit the scope of thisinvention, that absorption of water by the yolk, when the yolk is in aliquid environment, is due to osmotic pressures arising from thesemipermeable structure of the gel (similar to a semipermeable membrane)and the differences in solutes and aqueous and water between the yolkand the liquid. This is supported by the fact that faster weightincrease of the yolk is observed when the yolk is in water than when itis in egg-white.

Thus, increase of the weight of the yolk, involves also increase of thevolume of the yolk, and it is believed to be due mainly to osmoticabsorption of water. This increase in weight, or absorption of waterwith time is undesirable because it decreases the viscosity of the yolkwhen it is in the molten state, and thus the degree of control of theviscosity at service temperatures is decreased. Therefore, it becomesimportant as aforementioned to utilize the minimum amount of gel formerwhich still gives a non-flowable gel structure at room temperature afterthe egg-yolk has been chilled. An added advantage of such aconfiguration is that after cooking, and if the yolk is flowable atserving temperatures, it remains flowable for longer periods of time.That is, the thixotropic hysterisis loop of the viscosity/temperaturecurve at a constant rate of raising and decreasing the temperaturebecomes larger.

The rate of water absorption or weight increase with time, when the yolkis in a liquid environment, is not constant. It is initially muchhigher, and then it tends to level off, until no further absorptionoccurs. Thus, during the initial 24 hours it is rather high, and for thepurposes of this invention, the absorption during the first 24 hours isreferred to as the initial absorption rate and corresponds to an initialweight gain rate.

It was found that the initial weight rate gain could becomeinsignificant by minimizing the amount of gel former (gelatin in one ofthe examples presented later) in the yolk formulation. It should beunderstood that any factor that has a slowing effect on the initialweight gain rate, it affects even more the weight gain rate at latertimes, and this is why the magnitude of the initial weight gain rate orof the initial water absorption rate is very important, and represents avery good measure of how the yolk behaves with respect to viscositycontrol at serving temperatures.

Another way to decrease the initial weight gain rate is to use arestrictive barrier around the yolk, as described in detail hereinbelow.

Further, a different way is to use any additional solute in theegg-white in such an amount that will decrease the initial weight gainrate by at least 10%, which is considered to start becoming anappreciable decrease. It is speculated that addition of solutes in theegg-white, or in any liquid in which the yolk resides, decreases theosmotic pressure which would drive water from the white to the yolk. Itseems that the weight gain of the yolk, or the osmotic pressure formedbetween the yolk and the egg-white, is due to the fact that thesimulated yolk contains solutes of such types and amounts that theyproduce an osmotic pressure to drive the water from the egg-white to theegg-yolk. Thus any solute added to the white would have a tendency toreduce such an osmotic pressure. In the absence of appreciable amountsof any solutes in the yolk, a negative weight gain rate (weight loss)occurs. For example, a yolk made substantially of gel former, such asgelatin for example, loses weight when immersed in egg-white.

The solutes that may be utilized in the white for decreasing the initialweight gain rate may be any substances which are soluble in the white.It is preferable that they are of the same type of solutes which arecontained in the egg-yolk. In any event, they should not be catastrophicto other desirable properties of the white, the yolk, or the egg as awhole. Viscosity builders, which may raise the viscosity of the white atroom temperature to even the point of a paste, are also useful indecreasing the weight gain rate. Egg-whites in a gelled form are notdesirable, since gels are non-flowable, and they separate into piecesupon stirring, while pastes are stirrable and do not break into pieces.

An additional way of achieving similar results is to immerse theegg-yolk in an aqueous medium which provides accelerated tendency to theyolk to absorb water. Relatively pure water, such as tap water forexample, is a preferred aqueous medium for this purpose. According tothis technique, the egg-yolk is formulated with less water than it issupposed to contain in order to provide a desirable viscosity at servingtemperatures. The yolk is then immersed in water until it gains themissing water. It has now a much lower tendency, if any, to absorbwater, especially from aqueous media containing solutes, such asegg-white for example which contains albumin. Thus, when the yolktreated in the above manner is finally put in egg-white, its tendency toabsorb any further water is insignificant.

It is evident that depending on the situation, a single technique of theones described above, or any combination thereof may by utilized inaccordance with the present invention.

Taking into account the teachings of the present invention, a personwith ordinary skill in the art may determine without any difficulty thedesired levels for a particular gel former in order to receive aparticular result. As aforementioned, a good example of a positivethermoreversible gel former is gelatin. Gelatin is obtained fromcollagen found in animal tissues, including the skin, tendons, andossein of bones, by an alkaline treatment (type B gelatin) or acidtreatment (type A gelatin). The two types of gelatin have isoelectricpoints around pH 5, and pH 8-9, respectively. Type A gelatin is almostexclusively produced by treatment of pig skins. In the case of gelatin,for example KNOX gelatin sold directly to the consumer by Knox Gelatin,Inc., Eaglewood, N.J. 07632, the preferable range would be between 1 and50%, more preferably between 2 and 30%, even more preferably between 4and 20%, and even more preferably between 6 and 12% in case the egg-yolkis to be stored by itself and added to the egg-white just shortly beforecooking the egg. In case that the egg-yolk is to be stored withinegg-white, the preferable range is between 2 and 3% so that the yolkwill have minimal tendency to absorb water from the egg-white.

Evidently, these ranges will depend on the Bloom value, representing gelstrength, of the particular type of gelatin used. Higher bloom valueswill lower the values of the ranges, while lower bloom values will raisethe values of the ranges. The Bloom values or Bloom Grams may bemeasured with standard in the art methods using a Bloom Gelometer or aBoucher Gelometer. The preferred range of Bloom values according to thepresent invention is between 200 and 400, while a more preferred rangeis between 250 and 350, and an even more preferable range is between 300and 330. Gelatins having a Bloom value considerably lower than about 200start loosing gel strength, while gelatins of Bloom values higher thanabout 400 are getting excessively expensive. Another good example of asuitable gelatin is Gelatin E4S from Germantown Manufacturing Co.,Broomall, Penna., having a nominal Bloom value of 325. Their TechnicalBulletin #85 presents comprehensive information regarding gelatins,especially of Type B.

The Bloom strength usually decreases to a certain degree with decreasingpH under about pH 6. Above pH 6, the gel strength usually remainssubstantially constant. The lower pH and the higher the temperature thehigher the rate of hydrolysis, and therefore, undesirable decrease ofgel strength. Thus, high processing times for extended periods of timeshould be avoided, as well as very low pH values of the gelatinsolutions.

Gelatins of both A and B types having Bloom values as low as 50-75 andhigher are available from General Foods, Atlantic Gelatin Division, HillStreet, Waburn, Mass. 01801.

When certain colorants, such as for example of the Turmeric type, whichare sensitive to high pH, are used in the composition, gelatinsproviding acidic solutions are preferable, since the pH shouldpreferably be maintained in the vicinity of 5 to 6.5 to avoid colorchanges.

It should be understood that other gel formers may also be used inconjunction with gelatin or by themselves. Examples of these are gums,such as of the carrageenan type, among others. Since most of the gelformers other than gelatin have higher melting points as compared togelatin, these gel formers are preferably used either in combinationwith gelatin when low viscosity, such as for example "sunny side up" or"over easy" egg-yolks are desired, or by themselves, when highviscosity, such as for example "over medium" egg-yolks are desirable. Alarge number of gel formers having proprietary compositions are sold bydifferent vendors. Regardless of their compositions they may be usedwithin the scope of this invention.

Positive non-reversible gel formers, if used, should be employed inpreferably rather small amounts and for preferably high viscosity, suchas for example "over medium" yolks. Non-reversible gel formers areusually cross-linkable polymeric entities, such as for example pectinsand alginates, among others. These are usually cross-linked withmultivalent cations, such as for example calcium, aluminum, and thelike, among others. Obviously, rather low cross-link densities providedby lower amounts of cross-linker are preferable in the case of lowviscosity yolks, while higher cross-link densities provided by largeramounts of cross-linker are preferable in the case of high viscosityegg-yolks. The appropriate cross-linkers in the appropriate amounts maybe provided for example as additives, in the form of a metal salts forexample, such as calcium chloride, calcium sulfate, aluminum sulfate,and the like. Proprietary formulations, already containing thecross-linker along with other adjuncts, are also available from a largenumber of Suppliers of Food Ingredients. Care should be taken whenformulating to take into account cations coming from other sources, likemilk for example, which if used may provide calcium ions. Sequestrants,preferably of the phosphate type may be also used to delay gel formationand provide better control.

The above difficulties make the thermoreversible gel formersconsiderably more desirable than the non-reversible ones, as far as thisinvention is concerned, although even the non-reversible gels used insmall amounts are within the limits of the instant invention.

A good reference for locating Suppliers regarding these and any otherfood ingredients is Chilton's "Food Engineering Master", published byChilton Co., 1330 Avenue of the Americas, New York, N.Y. 10019. It isevident that all materials used for the compositions of the presentinvention must be of food-grade, and that good manufacturing practicesshould be employed.

As aforementioned, the viscosity modifier, comprises preferably a gelformer. Thus, in a limiting case, the viscosity modifier may even besubstantially a simple viscosity builder. It is important that it isused in an amount adequate to raise the viscosity high enough so thatthe resulting egg-yolk does retain its monolithic structure in aseparate phase within liquid egg-white. Starches and gums in general areexamples of viscosity builders, which however does not exclude them frombeing in certain occasions also gel formers. The important differencethat a thermoreversible gel former as compared to a simple viscositybuilder may provide to the egg-yolk is that the gel former gives a moresudden viscosity change around a temperature range called gel or meltingpoint, while the latter lacks such a well defined point, and theviscosity changes are more gradual. However, all inbetween situationsmay exist, and in some occasions, the distinction of whether a substanceis a simple viscosity builder or a gel former may become less clear.Regardless of the category that the viscosity modifier may be chosen tobe classified to, its content in the egg-yolk composition should be highenough to preserve the monolithic structure of the yolk within theliquid egg-white, and also it should be low enough to allow the egg-yolkto become flowable at least temporarily during cooking.

The preference of using a positive thermoreversible gel former in thisrespect, instead of a simple viscosity builder is that for the samestructural integrity of the yolk in the egg-white during storage andbefore cooking, the viscosity at consumption temperatures after cookingmay be arranged to be much lower in the former case. This gives bettercontrol of the flowability of the egg-yolk at consumption or servingtemperatures, since the low viscosity may be increased to any desiredlevel by adding an appropriate amount of a simple viscosity builder.Thus, a combination of a positive thermoreversible gel former with asimple viscosity builder gives a broader latitude of formulating anegg-yolk capable of a monolithic structure within the egg-white,followed by controllable flowability during consumption of the egg, andit is highly preferable. An important advantage of the simulated eggs ofthis invention is the fact that they may be easily formulated in a waythat the viscosity of the egg-yolk does not substantially change withcooking time. This may be easily done by electing not to usethermosetting ingredients in the composition. Thus, the only concern ofthe cook will be in the cooking of the egg-white, since the yolk willtake the pre-designed viscosity, regardless of time of cooking. In thisrespect, an egg which is supposed to be cooked as an "over easy" egg forexample, will never have an overcooked or undercooked egg-yolk. Thistype of predetermined viscosity and flowability control, also providesthe convenience of being able to have the egg-white in bulk packaging,accompanied by individual separate packages of egg-yolks of differenttypes, such as for example "sunny side up", "over easy", "over medium",and the like. This is especially desirable for massive cookingestablishments, such as restaurants, hospitals, and the like. The factthat there is no need to watch the cooking time of the yolks (if they donot contain negative non-reversible gel formers), and that turning theeggs over is not needed or desired to achieve the "over-" appearance, isalso very helpful.

Examples of gums, which may be used in the practice of this inventionare natural gums, seaweed extracts, as well as semi-synthetic gums, suchas carboxymethylcellulose and methylcellulose derivatives. More specificexamples include locust bean, xanthan, carob, guar, carrageenan,agar-agar, arabic, algin and alginates in general, as well as lesscommon gums, such as ghatti, karaya, tragacanth, Australian, Cape,carmania, gedda, mesquite, mogadore, Persian, shiraz, talha, amrad,angico, apricot, brea, cashew, cebil, cedar, chagual, cherry,damson,jeol, mango, plum, sassa, and mixtures thereof. At any rate, thequality and quantity of a specific gum used in the formulation has to besuch that it does not impart undesirable properties, including improperflavor, taste, and the like.

Many times, oils added to the composition along with the gums, tend toreduce the viscosity.

In the case where the egg is to be kept in a frozen state for storagebefore being consumed, raw-materials imparting as good as possiblefreeze/thaw stability are desirable. Thus, gelatin, as it provides inaddition to the aforementioned advantages, good freeze/thaw stability,is preferable. From the starches, the ones appropriately modified toalso contribute to better freeze/thaw stability are also preferable inthis respect. Starches with a tendency to gel on the other hand arepreferable when no other gel formers are used, or when they are the maincontributors to the gel or gel-like formation. Of course, mixtures ofthe different types of starches may be utilized to attain the desiredresults within the property modification characteristics of saidstarches.

One precaution that one has to observe is that the results are notabsolutely additive and addition of one ingredient may change certaincharacteristics of another ingredient. This is more pronounced withproprietary ingredients which may happen to contain materials withantagonistic properties, and which the formulator is unaware of. Manytimes for example, addition of a viscosity builder, such as a starch forexample, may weaken to a certain degree the gel structure of a gelformer, such as gelatin for example.

Another class of useful ingredients, which may be utilized for thepurposes of this invention are negative gel formers. By the word"negative" it is meant that gel formers in this class form a gel bygoing from lower to higher temperatures. In a same manner as discussedabout the positive gel formers, the negative gel formers may also besubdivided into thermoreversible ones and non-reversible orthermosetting ones. Both types have good utility, depending on theresults one would like to achieve.

A good example of non-reversible negative gel formers is that ofthermoset protein aqueous solutions, such as for example egg-white.Thus, if an adequate amount of such an ingredient is added to thecomposition of the egg-yolk, the yolk may finally gel irreversiblydepending on the amount of cooking it has been subjected to. This isdesirable in occasions when the cooking characteristics of a real eggare to be imitated. In the absence of such a negative non-reversible gelformer, the final viscosity of the cooked egg-yolk will be independentof cooking time, as already discussed.

Amounts of egg-white solids (albumin) as low as 2-3% are adequate toprovide permanent thermo-gelling properties to the egg-yolk of thepresent invention. Thus, during the cooking cycle, the yolk of thepresent invention containing egg-white, becomes initially flowable, butupon further cooking it starts coagulating, until finally it fullysolidifies. Albumin in the composition of the yolk of the presentinvention seems to increase the viscosity/temperature hysterisis loop,and allows the yolk to remain flowable (non-gelled) at room and servingtemperatures for longer periods of time after the cooking cycle.

Examples of other ingredients which may play the role of non-reversiblenegative gel formers, are starches which are insoluble to cold water andthey have been added in the formulation without being subjected togelatinization during the process of preparing the egg-yolk. Thesestarches, assuming that their gelatinization temperature is not higherthan the cooking temperature of the egg-yolk, will raise the egg-yolkviscosity on a time dependent basis with respect to cooking. The initialviscosity of the composition will be relatively low due to the fact thatthe starch will only be dispersed, while when it becomes hydrated andswells or dissolves, the viscosity will rise considerably.

In general, any type of starch may be used in the practice of thisinvention. The amount and type will depend on the effect to be achieved.Examples of starches are amioca, arrowroot, corn, high amylose, pea,potato, rice, sago, tapioca, waxy maize, wheat, thin-boiling or fluiditystarches, oxidized starches, British gums, dextrins, and in generalmodified starches. A brochure "Staley Food Starches" from A. E. StaleyManufacturing Co., Longhorn, Penna. 19047, provides a representativelist of different types of available starches providing differentdesired sets of properties. Selection of a particular starch from thisor other lists of other manufacturers in order to achieve a certainresult may be easily carried out by a person of ordinary skill in theart, without undue experimentation.

In contrast to the non-reversible negative gel formers, thethermoreversible ones may provide the egg-yolk with a raised viscosityor even a gel structure at cooking temperatures, in a way that theegg-yolk becomes more rigid and it does not run or spread at suchtemperatures, while it regains the desired viscosity to be controllablyflowable at consumption or serving temperatures. Methyl and methylhydroxypropyl cellulose are of preference as thermoreversible negativegel formers. Usually, the viscosity of the egg-yolk decreases as thetemperature increases in the absence of a proper modification, such asthe addition of a negative gel former, for example. An appropriateamount, preferably between 0.1 and 10%, and more preferably between 0.2and 2%, should be used to achieve the desired result, since an excessiveamount extends the high viscosity to the serving range of temperatures,and an inadequate amount is ineffective. When a positive and a negativegel former are used in the same composition, special care should betaken to select the gel points and amounts of the coexisting gel formerssuch as to avoid undesired results. For example, as higher amounts ofthe gel formers are used, and their gel points are closer, or even moreso when their gel points start overlapping, the temperature range in theavailable consumption or serving temperature region for easily flowableegg-yolks, such as "sunny side up", and "over easy" becomes narrower, orit is even eliminated completely. However, observing simple precautionsas the above, it becomes a minimal task to any person with ordinaryskill in the art to select appropriate gel points and appropriateamounts of negative and positive gel formers for achieving a desiredresult.

In the above discussion, it has been explained how an egg-yolk may bemaintained in its monolithic status within the egg-white during storageand handling before cooking. The problem of maintaining further the yolkas a confined entity in the process of cooking and serving is alsoserious, and it needs special attention, not only in the case when thecooked product has to have a liquid egg-yolk in order to simulate forexample a "sunny side up" or an "over easy" egg, and the like, but alsoin any case that the egg-yolk has to pass through a liquid state.

The mere requirement of this invention of providing an adequatelynon-flowable character to the yolk for the yolk to preserve itsmonolithicity at temperatures not exceeding room temperature, alsoprovides the basic conditions to discourage mixing of the yolk with thewhite even at cooking temperatures, thus promoting the continuation ofthe monolithicity status at the higher temperatures. This is because asthe temperature rises and the egg-yolk starts becoming more flowable,especially in the case of "sunny side up" type of yolks, and thereforeit starts loosing its self-containment character, the egg-white startscoagulating, thus undertaking the task of containment of the yolk, atleast partially. In the case for example of a fried egg, the coagulationof the egg white will at least form a solid border around a melting"sunny side up" yolk. If the yolk is too thick, it may overflow aroundthis border in the absence of any additional aid. If, however, it isadequately small, it may be restricted, and it may remain as a liquidmass surrounded by the solid coagulated egg-white. Since the top surfaceof the yolk is not restricted by the white, and the bottom surface maynot be by itself strong enough, the yolk usually runs when the egg isbeing transferred from the fry pan to a serving dish. Of course, thelower the viscosity of the yolk, and the larger the yolk, the higher theprobabilities of this to occur. Although this behavior may be consideredas acceptable, since even real egg-yolks happen to break and run duringthis transfer, it is nevertheless undesirable.

A restrictive barrier, for example in the form of a skin, a membrane, acoating, or the like around the egg-yolk, may prevent spreading of theyolk during frying, and running of the yolk during its transfer to aserving dish. An example of a restrictive barrier may be a cross-linkedfilm of an edible resin, such as for example an alginate, a pectin, andthe like. A multivalent cation, such as for example calcium or aluminummay be used as the cross-linking agent in the form of a salt. This filmmay be applied to the yolk by well known to the art techniques rathereasily, especially due to the "adequately non-flowable" character of theegg-yolk of the instant invention, which does not require freezing forsolidification before such application, which freezing has highlyadverse effects in the reproducibility and operability latitude of theapplication, mainly because of potential re-liquidification of the yolkaround its surface, if the temperature of the resin solution is higherthan the melting point of the frozen yolk.

The cross-linked film should be strong, continuous, elastic, and thin inorder to perform satisfactorily, both structurally and from theconsumption point of view. A barrier made according to this generalconcept may be desirable, since it certainly reduces both the incidenceand the degree of spreading and running. However, if it develops evensmall defects, such as pinholes and the like, or if it ruptures for anyreason, which may be realized very easily, especially when the egg issubjected to freezing for storage, in which case there is a highpotential of formation of needle-like ice crystallites combined withpotential for syneresis and different other ill-effects of thefreeze-thaw process, then the effectiveness of the restrictive barrierdiminishes considerably.

It has been discovered by the applicant that a different type of arestrictive barrier is unexpectedly highly effective, and it lacks thedrawbacks of the barrier just discussed above. Thus, it is a preferabletype of restrictive barrier to be used in the preferred embodiments ofthe present invention.

This type of restrictive barrier may be formed by those hydrateableedible polymeric powdered compounds, or hydrocolloids, which give riseto substantially instantaneous increase in viscosity as soon as theycome in contact with and start dissolving in aqueous systems. Thisenormous increase in viscosity forms a gel-like wall, which resistsfurther dissolution of the compound, and thus it provides a selflimiting dissolution behavior. Thus, it was found by the applicant thatif such a compound is used to dust or "bread" the yolk of this inventionafter it has been shaped, and then the breaded yolk is added in theegg-white, an outstanding restrictive barrier is formed. The yolk may beimmersed in water or other solution before the breading step, in orderto form a liquid layer for wetting the particles of the breadingcompound. This, however, is not necessary, and it is actually preferablethat the moisture provided by the yolk itself is used for this purpose,as it has been found to be not only adequate, but also optimal, since athin adherent and dry-to-the-touch coating is formed providing the yolkwith excellent handling characteristics, since all stickiness iseliminated, and thus even fragile yolk structures may be handledconsiderably more easily. This coating is also adequate to provideexcellent restrictive barrier properties. The amount of the compoundadhered to the yolk by the breading process lacking additional wetting,is preferably of the order 0.05 to 0.5, and more preferably of the orderof 0.1 to 0.3 grams per disc shaped yolk having a diameter of about 4 cmand a thickness of about 1 cm, or a commensurate amount for yolks havinga different volume to surface ratio. When the breaded yolk is added tothe white, further hydration occurs and a gel-coating is formed aroundthe yolk. It was unexpected to find out that even after extended periodsof time (more than a week) during which the coating was in contact withthe white, it did not loose its desired property of containing the yolkduring later cooking and transferring. It seems that the gel-likecoating, due to its solubility, which although limited it still has afinite value, swells and forms a rather thick gel structure around theyolk and within the egg-white at storing temperatures. Even if this gelstructure is somehow punctured, it tends to repair itself because of thefinite solubility and gel forming characteristics of the slowlyextending barrier. This is a very beneficial behavior for maintainingthe integrity of the yolk. During cooking, the gel forms a film or skin,due to water evaporation or other mechanisms. In addition, spontaneousincorporation of egg-white within the outer part of this gel-likebarrier provides a thicker, more integral and stronger skin to containthe yolk during cooking and transfer, which still has an excellentmouthfeel. Also, the inner part of the barrier close to the yolk remainsdenser while the outside part within the egg-white is more dilute, thusproviding a more real-looking and better defined skin to protect theyolk during cooking and transfer. Thus, in general, puncturing bycrystallites during freezing and thawing or other adverse conditions areof considerably reduced consequence to this novel type of barrier.

Examples of such compounds which form gels of the preferred type asdiscussed above are locust bean gums, carrageenan gums,carboxymethylcellulose, methyl cellulose, methyl/hydroxypropylcellulose, xanthan gum, and the like, among others.

Among the hydrateable edible polymeric powdered compounds, orhydrocolloids, which give rise to substantially instantaneous increasein viscosity as soon as they come in contact with and start dissolvingin aqueous systems, and which are as aforementioned useful in thepreferred embodiments of the present invention, there are a few, such asgelatin, which if at all are marginally effective, due to the extremelyhigh drop in viscosity between storing and cooking temperatures as wellas the huge increase in their rate of dissolution, respectively, both ofwhich are detrimental for the retention of the barrier. Simpleexperimentation as given in the examples which follow may accuratelydetermine the effectiveness of any such compound, depending on theintended end-use.

Another class of similar compounds, which however, do not form gelsspontaneously at storing temperatures, but only at higher temperatures,are also useful, although they are effective only for shorter periods oftime. Examples of such compounds are cold-water insoluble starches,which gelatinize at cooking temperatures. They are capable of providingvery clear skins for egg-yolks to be used as in the form of "sunny sideup" under certain circumstances as demonstrated in Examples givenhereinbelow.

The use of water-soluble compounds to form a barrier, especially withself-repairing properties, in a water-based system, such as theegg-white, without any cross-linking or other permanently insolubilizingmechanism is admittedly a highly unexpected phenomenon. In any event,the explanations given above are only speculative and must not beconstrued as restricting in any way the scope of this invention. It isonly of importance that this type of barrier configuration gives highlyimproved performance as compared to conventional methods.

In addition to the aforementioned types of barriers, which are usefulmainly for the containment of the egg-yolk, other types may also beemployed by the present invention to perform other functions, such asfor example decrease of the rate of exudation of ingredients from theyolk, such as for example a water based colorant in certain instances.It was found, at least in the case of colorant exudation that aneffective barrier is a fatty substance which is solid at roomtemperature. The better performance of the solid may be the result ofthe higher achievable thickness, the higher resistance inemulsification, and the like.

Use of a colorant is important in the practice of this invention so thatthere is a distinct visible difference between the egg-yolk and theegg-white. The colorant may be natural or artificial, hydrophilic orhydrophobic, water or oil soluble, or a combination thereof. Asaforementioned, water based colorants may present a problem of exudationfrom the yolk to the white, which exudation, if excessive, may beobjectionable. Of course, the degree of exudation is time dependent, sothat if the time the egg-yolk stays in contact with the liquid egg-whiteis limited, the problem is non-existent. The rate of exudation dependson the individual composition of the yolk. Syneresis, which may occureven at room or refrigerator temperatures, regardless of freezing,accelerates drastically this rate, since the water diffusing out of thegel system transfers along with it large amounts of colorant. Gelatinbased compositions are in general considerably better in this respectthan most other gum-alone or starch-alone based compositions.

For water based colorants, the time the egg-yolk is in contact withliquid egg-white is of substantial importance. During the period of timeat which the egg is frozen, substantially no exudation occurs.

Examples of water based colorants are the FD&C yellow #6, red #40, aswell as blue, and green, among others.

Without the use of special barriers, exudation of water-based colorantmay become objectionable within three days, when the egg-yolk containingthe colorant is in continuous contact with the egg-white. Thus, waterbased colorants should be avoided when the yolk and white are to betogether for extended periods of time. The reason why they arepreferable if they may be used, is that they give a brighter and clearercolor, they are directly soluble in the system and they do not needemulsification, as well as they are considerably more stable regardingboth UV radiation and pH.

When the exudation of water-based colorants becomes a problem, oilsoluble colorants are of preference, since when emulsified in theegg-yolk composition, no exudation occurs for all practical purposes. Itseems that the considerably bigger oil-in-water droplets, having a muchlower rate of diffusion than the intimately dissolved colorants, do notexudate in appreciable amounts within the time periods involved in thisapplication, when the yolk is in contact with liquid egg-white.

Examples of oil soluble colorants are different carotenoids, annatto, aswell as Turmeric colorants. These colorants are sensitive to UV light,and therefore, when used, appropriate precautions should be taken, suchas avoiding clear containers, and the like, if the products are to beexposed to light for extended periods of time. Turmeric has a yellowcolor is also partially water soluble. It may be used by itself, orpreferably in combination with a redder colorant, such as a carotenoid,for example. When Turmeric is present, it is preferable that the pH ofthe egg (the yolk, the white, or both) is adjusted to a value lower than8, preferably lower than 7, and even more preferably between 5 and 6.5,to avoid discoloration towards brawn. When the pH of the white isadjusted to lower values than those of the natural egg-white, somedestabilization of the white may occur, resulting in a crumbled textureduring cooking, especially poaching. In order to diminish this problem,a stabilizer may be added to the white, such as starch for example. Itis preferable that the stabilizer is first added to the egg-white, andthen the pH is lowered. Solutions of citric acid or any other edibleacids, at least in small quantities, may be used for this purpose. Lemonjuice is a natural acidic source, which may also be used.

Also, turmeric may be used in combination with stable yellow watersoluble colorants in order to compromise and beneficially optimize theeffects of discoloration, pH destabilization, and color stability.

Another example of an oil soluble colorant that may be used is extractof plant xanthophylls, available as PIGMENTENE yellow-gold.

A combination of yellow and red colorants is preferable for achieving amore realistic egg-yolk color.

Colorants different than those composing a color similar to that of anegg-yolk may be used for special effects, to make for example "novelty"eggs having green yolks for Saint Patrick's day, or eggs withmulticolored yolks and/or flavors for children, and the like.

The amount of colorant in the composition depends on the strength of theparticular colorant, as well as on the desired strength of the color inthe final product.

A number of egg-flavors are available in the market which resemble moreor less the flavor and taste of the egg-yolk. It is interesting to notethat the applicant has found that even the absolute absence ofadditional egg flavor in the egg of this invention is acceptable. Theflavor of the egg-white is in most cases adequate to give the impressionto a person eating a fried egg, for example a "sunny side up" egg of thepresent invention that the egg is a real one. The flavor of the oil alsohelps in the formation of this impression, since even in the case ofreal eggs, the egg-yolk flavor is covered by the flavors of theegg-white, the oil, condiments, and the like. However, it is preferableto use in the egg composition a small amount of light flavor, such asused for example in Example 22. Flavor enhencers may also be used, suchas for example monosodium or monopotassium glutamate, disodium ordipotassium inosinate, disodium or dipotassium guanylate and the like,as well as mixtures thereof.

Oils, preferably unsaturated vegetable oils, may be used to complementthe composition of the egg yolk, if so desired. Lecithin may also beused as a supplement and to reduce stickiness. Examples of oils arecottonseed, safflower, corn, soybean, peanut, sunflower, olive, sesame,rape seed, and the like. The oils may also be used to dissolveoil-soluble colorants. Evidently, partially or fully hydrogenated oilsor fats of synthetic or natural origin may also be used, but they areundesirable from the health point of view.

Emulsifiers may be also used for emulsifying the oils or for any otherpurposes. Usually, when milk solids are present, they may be used as anemulsifier for the oil or other hydrophobic substances. The common foodgrade emulsifiers, such as for example polyoxy alkylene mono anddiglycerides, sorbitan monostearate, dioctyl sodium sulfosuccinate,polyoxyethylene sorbitan fatty acid esters, and the like may be used.The amount of emulsifier may vary from about 0.1% to about 10% based onthe total composition of the yolk, preferably between 0.2% to 3%, andeven more preferably between 0.5% to 1.5%

Milk, preferably of the low-fat type, and more preferably of the non-fattype may be used as an additional ingredient in the composition of theyolks of the present invention. It provides flavor, texture, someopacity, and it may decrease syneresis or water separation. It is alsoan additional source of protein. The preferred range of milk solids byweight in the total egg-yolk composition is between 1% and 20%, morepreferably 5% to 15%.

Use of whey protein, preferably of the "ultrafiltration" type may bemade to replace partially or totally the albumin of the egg-white, butit may also be added in the composition of the simulated egg-yolk ofthis invention.

Miscellaneous other ingredients, such as vitamins, minerals,stabilizers, antioxidants, opacifiers, and the like, well recognized andutilized in the art of food products may also be used to impart therespective desirable functions. These may for example include suchcompounds as aluminum sulfate, ferric orthophosphate, thiaminemononitrate, riboflavin, vitamin D2, and the like.

Pasteurization of the simulated eggs of the instant invention should beconducted to meet Government specifications regarding microbe content.Salmonella bacteria are of great concern. It is preferable that theegg-whites are pasteurized separately, and that the egg-yolks arepasteurized before they have been shaped. Pasteurization techniques aregiven in the "Encyclopedia Of Chemical Technology", Kirk Othmer. JohnWiley & Sons, Vol. 8, pp. 429-445, the text of which is incorporatedherein by reference.

A pasteurization technique is also described in U.S. Pat. No. 3,251,697to Lineweaver, which is also incorporated herein by reference.

Evidently, if the egg-yolk of this invention does not contain anynegative non-reversible gel formers, it may be pasteurized at highertemperatures for shorter times. The general processing of the egg-yolkmixture of the ingredients may provide by itself adequate pasteurizationof said mixture.

The preferred egg-yolk of this invention is in the form of a disc.However, any other shape, including the spherical shape of a real yolk,lies within the scope of this invention. The disc-like shapes arepreferable, because upon cooking such as frying for example, it iseasier to avoid spreading and running of an egg-yolk having a flattenedshape, such as the shape of a disc. The dimensions of the disc are alsoimportant. In general, the thicker the disc the higher the potential ofthe yolk to spread during frying, especially if no restrictive barrieris present.

Unless a special effect is desired regarding the dimensions andgenerally the appearance of the simulated egg-yolk, the following holdvalid.

The ratio of the diameter to the thickness should preferably be largerthan 1, more preferably 2-6, and even more preferably 3-4. If the ratiois less than 1, the disc may be considered to be a cylinder rather thana disc, and when cooked it is very likely that it will fall on its side.The diameter of the disc should preferably be 20-70 mm, more preferably25-55 mm, and even more preferably 30-45 mm. A diameter smaller than 20mm provides an unrealistically small looking yolk, while a diameterlarger than 70 mm renders the egg-yolk unrealistically large-looking.The thickness should preferably be 4-20 mm, more preferably 5-15 mm, andeven more preferably 10-15 mm. Yolks thinner than 4 mm lookunrealistically small, while thicker than 20 mm are more difficult towarm adequately, especially their central part in order to achieve thedesirable and uniform flowability during frying, they have higherpotential of spreading during cooking, as well as they are easier to runduring being transferred from the pan to a serving dish.

Special effects may be achieved by using other shapes than discs.Examples are heart-like shapes, butterfly-like shapes, face-profileshapes, and any other type of preferably flat shapes. Of course thesemay be combined with different colors to enhance the effect, if sodesired. A good example may be that of an egg according to thisinvention, with a heart-shaped cholesterol-free yolk to symbolize theadvantage of the simulated egg in saving the heart of the person whoconsumes such an egg.

The individual monolithic portions of the egg-yolks may be made in anumber of different ways. Preferred ways are by:

casting the egg-yolk composition into a sheet, lowering the temperatureof the sheet adequately to solidify or gel it, and cut the particularshapes. The remains of the sheet after the cutting operation, may berecycled, especially if no negative gel formers and especially of thenon-reversible type, as earlier defined, are not present in the egg-yolkformulation;

casting the egg-yolk composition into forms or molds, lowering thetemperature of the forms or molds adequately to solidify or gel theindividual portions, and remove them from the forms;

casting the egg-yolk composition into an oblong mold, lowering thetemperature adequately to solidify or gel the cast composition, removingfrom the mold, and slicing into individual monolithic portions; and

extruding the composition linearly in a continuous way through a shapeddie, and after cooling and firming the structure, slicing the monolithicportions.

In addition to the above, when the portions are to be formed into discs,small blobs of egg-yolk composition may be extruded onto a flat coldsurface, then compressed by another cold, flat surface to a desiredthickness, allowed to cool until the discs solidify or gel, and finallyremoved. The cold plates may be parts of continuous belts passingtogether through a cool zone, in a manner similar to that described inU.S. Pat. No. 4,780,328 (Akesson et al.), with the difference that bothbelts would preferably have parts both within and outside the cool zone,with the extrusion of the composition taking place outside the coolzone.

As aforementioned, in certain occasions it is preferable to have yolkswith a special disc form, wherein the disc comprises two portions, acentral portion and a peripheral portion. The peripheral portion isadequately less-flowable than the central portion in order to preventthe central portion from spreading during cooking. This configurationmay be used, if so desired, in combination with the restrictive barrierfor additional protection against spreading and running of the yolk. Itis preferable that the ratio of the outside diameter of the peripheralportion to the diameter of the central portion to be between 2.9 and1.1, and more preferably between 1.4 and 1.2.

Such configurations of egg-yolks may be made by a number of ways, suchas the ones described above for the single-flowability yolks, with thedifference that a doughnut shaped structure, corresponding to theperipheral portion, and a filling within the peripheral structure,corresponding to the central portion, are formed simultaneously, byco-extrusion for example, or in sequence, the peripheral portion beingpreferably formed first. In one example, the doughnut shaped peripheralportion may be formed first by any technique, and then filled with thecentral portion.

Of course, it is always desirable for any yolk as a total structure,regardless of its configuration, to have also adequate flowability inorder to round up at cooking temperatures any imperfections, such assharp edges, or other abnormalities, as well as also attain anatural-looking curvature within the egg-white.

Sharp edges of the egg-yolk may be rounded off, if desired, also duringmanufacturing of the yolk. According to this embodiment, the yolks arepassed through warm or hot liquid, preferably water, having atemperature high enough to start melting the yolk, which results indissolving any sharp points on the surface of the yolk. When thedesirable degree of roundness has been achieved, the yolk is preferablyimmersed in cold, and more preferably in a chilled liquid, preferablywater, wherein it stabilizes its shape, and then it is treated accordingto any of the embodiments or other methods included within the limits ofthis invention.

Depending on the ingredients selected for a given desirable behavior ofthe egg-yolk of this invention, a suitable method should be used toensure harmonious incorporation of said ingredients into thecomposition. Any person with ordinary skill in the art may easily decideon a proper sequence of addition, as well as conditions of the processin order to achieve good mixing and incorporation of the ingredientsinto the composition without undesirable effects. Very helpful to thistask are different brochures from the vendors, which provide informationrelative to the behavior of the ingredients. For example, nothing morethan common sense is required for one to realize that if egg-white isadded in the egg-yolk composition, the addition and any furtherprocessing should take place at low enough temperatures and processingtimes in order to avoid coagulation or gelation of this particularegg-yolk. Similar considerations are valid for the addition of starchwhen it is added to gelatinize at cooking temperatures of the yolk andthus raise the viscosity of the yolk with time.

As aforementioned, packaging of the eggs of the present invention is ofimportance. Since each portion has one yolk and the correspondingquantity of egg-white, it is preferable that they are packaged inindividual packages, each package containing one portion. This, ofcourse, does not exclude the possibility of packaging the eggs inmultiportion packages.

In order to be economical to package the eggs of this invention inindividual packages, the packaging methods, packaging materials, andpackages themselves have to be inexpensive. It is well known that one ofthe most inexpensive categories of packaging is the one involving heatsealable, single-ply polyethylene film of an adequate thickness.Typically, multi-ply films are used for an enormous number ofapplications, as these applications are rather demanding in gas andliquid permeability, as well as a plurality of other properties. In thecase of the eggs of the present invention, however, the product willmostly be stored, distributed, and sold in the frozen state; it willstay in an unfrozen state as a liquid only for short periods of time notexceeding a few days. Under these conditions, a pouch made of single-plypolyethylene film gives adequate protection. One of the biggest problemsof these inexpensive packages, however, is that they are not convenientfor packaging liquids, since there have been so far no satisfactory waysof opening the package in order to dispense the contents. Twodisclosures have leaned toward acceptable solutions, and they may beused for packaging the products of the present invention, as well asother egg-products. However, they are still not satisfactory.

As aforementioned, U.S. Pat. No. 3,456,867 (Repko) discloses a bagassemblage comprising a gusset (inverse fold) across an edge of the bagand a weakened tear line within the gusset. However, the ways proposedfor forming the weakened line, such as scoring by pressure or heat orusing multi-ply structures, where one ply has been weakened along thetear line, are either non-reproducible or expensive respectively. U.S.Pat. No. 3,652,006 discloses a flexible package having a pleat formedalong one edge to provide a pair of adjacent outwardly extending andreadily graspable folds. The folds are reinforced by stiffening stripsor by adhesive material, except along the fold line between the folds,so that when the folds are grasped and pulled apart the package willtear open along the fold line between the reinforced folds. One bigproblem that this approach confronts, is that the whole package has tobe made of rather thin packaging material for the fold line to be easilytearable.

The pouch provided by the present invention is inexpensive, strong,convenient, and easily openable, among other desirable characteristics.It may be used very conveniently with the egg products of thisinvention, as well as any other appropriate item.

FIGS. 1a (front view) and 1b (magnified cross section across line A--A)show a flexible pouch 10 according to the present invention. Theflexible pouch 10 comprises in combination an assembly of a first sidewall 12, a second side wall 14, and an edge wall 16. The flexible pouch18 has a cavity 18 confined by the first side wall 12, the second sidewall 14, and the edge wall 16 for packaging an item, such as an egg, forexample. The first and second side walls 10 and 12 respectively, havecommon ends 20, and a first thickness 22. The edge wall 16 has a length24, a width 26, and a second thickness 28. The edge wall 16 is sealed oneach of the first and second side walls 12 and 14, respectively, so asto form two adjacent substantially parallel seals 30 and 30',respectively, at an additional non-common end 32. As better shown inFIG. 1b, the parallel seals 30 and 30' are separated by the edge wall16.

The width 26 of the edge wall 16 should be narrow, preferably in therange of 0.1 and 5 mm, more preferably in the range of 0.1 and 1 mm, andeven more preferably in the range of 0.1 and 0.5 mm. It is important forthe edge wall width 26 to be as narrow as possible so that lineartearing along the length 24 of the edge wall 16 may take place withoutexcessive stretching before tearing. If, however the width 26 is lessthan 0.1 mm, the two parallel seals 30 and 30' may overlap partially ortotally, because of inacurate registration of the sealing machine, orbecause of inacurate heat control, or for other reasons, and make theintended tearing mechanism inoperable.

The first side wall 12 and the second side wall 14 extend beyond eachrespective parallel seal 30 and 30', so as to form a first flap 34 and asecond flap 36, correspondingly. The first flap 34 has a first flapwidth 38, and the second flap 36 has a second flap width 40. Althoughthe two widths 38 and 40 may be substantially equal to each other, it ispreferable that the first flap width 38 be larger than the second flapwidth 40 for easier manipulation when the pouch is to be opened.

The second thickness 28 is adequately smaller than the first thickness22, so that when a manual pulling-apart force F is applied on the flaps34 and 36, the edge wall 16 breaks along its length 24 between theparallel seals 30 and 30' without the break being propagated beyond theparallel seals 30 and 30'. The values of thicknesses 22 and 28 depend onthe materials. In the case of polyethylene, for example, when theflexible pouch is to be used for packaging the eggs of the presentinvention, the first thickness is preferably in the range of 25 to 250micrometers, more preferably in the range of 50 to 125 micrometers, andeven more preferably in the range of 60 to 80 micrometers, while thesecond thickness 28 is preferably in the range of 5 to 50 micrometers,more preferably in the range of 12 to 25 micrometers and even morepreferably in the range of 15 to 22 micrometers. In addition, the secondthickness 28 should be equal to the first thickness multipliedpreferably by a factor of 0.9 or less, and more preferably by a factorof 0.5 or less.

The flexible pouch 10, when completed, has also a left seal 42, a rightseal 44, and a bottom seal 46, which bottom seal as it will be seen indifferent embodiment, may be replaced by a U-fold. All three seals arecommon to the first and second side walls 12 and 14.

The pouch 10 may be easily opened by grasping the flaps 34 and 36 inapproximately their middle region and pulling them apart. This pullingaction breaks the edge wall and tears it along its length 24, withoutany tearing being allowed to take place beyond the seals 30 and 30'.

As aforementioned, it is preferred that the item to be packagedcomprises a flowable material, which even more preferably is anegg-product. This is because this type of a pouch is convenient,adequate, inexpensive, and for a plurality of other reasons alreadydiscussed.

As also discussed above, it is preferable that the first side wall 12,the second side wall 14, and the edge wall 16 comprise a thermallysealable material, which is preferably polyethylene.

Since products, such as for example the egg-products of the presentinvention may be even cooked in the flexible pouch, by boiling in waterfor example, and even more so in the case of egg-products, which arenotorious for wetting and sticking onto surfaces, it is preferable thatthe portions of the walls confining the cavity have been treated with arelease material, such as silicones, fluoropolymers, and the like. Oneof the preferred release materials is polytetrafluoroethylene, not onlybecause of its low surface energy, and excellent release properties, butalso because of its property to be transferred in minute quantities ontoany surface that it is rubbed upon, thus forming extremely thincoatings, approaching the dimensions of monolayers.

Thus, an extremely thin coating of polytetrafluoroethylene may beapplied on one side of the packaging film by passing said film in arubbing mode over a polytetrafluoroethylene roll turning preferably inan direction opposite to that of the film. It is important to note thatthe heat sealing properties of the film, for example polyethylene, donot suffer appreciably from such a treatment.

Referring now to FIG. 3, a cross section of flexible pouch 10 is shown,containing egg-white 56, and a simulated egg-yolk 58. The egg-productshown in the flexible pouch 10, may be subjected to freezing, thawing,boiling in water, and the like, while it is still in the pouch.Otherwise, the pouch may be opened as described above, the egg-productremoved, and cooked in any conventional manner.

In a different embodiment of this invention, better shown in FIG. 2, thebottom seal 46 shown in FIGS. 1a and 1b has been replaced by a U-fold148. Thus, the two side walls 112 and 114 Of pouch 110 are an integralfilm folded on U-fold 148. Also the edge wall 116 may be continued to afirst extension 150, and a second extension 152, over the flaps 134 and136, respectively. Extensions 150 and 152 may be further secured to therespective flaps 134 and 136 through upper seals 154.

FIG. 4 illustrates still a different embodiment of the presentinvention. Second flap 236 has been partially separated from the firstflap 234 by cuts 258 along the upper portions of seals 242 and 244. Thisarrangement enables the user of the pouch 210 to open either the upperpart of the pouch by just tearing the edge wall 216, or open itcompletely by tearing wall 214 apart from wall 212, along the left seal242 and the right seal 244. It was found that if the user applies thepulling-apart opening forces at positions P1, only the wall 216 is torn.In order to open the pouch further, pulling-apart opening forces have tobe applied in positions P2 and P3. This is a very useful arrangementbecause in the case of having an egg package for example, if the user orconsumer wants to cook the egg in a conventional way, he or she may justopen the upper part of the package and remove the flowable egg. On theother hand, if the consumer wants to boil the egg in the package, he orshe may do so, and then open the package completely by first applyingpulling-apart forces in position P1, and then in positions P2 and P3, inorder to remove the solidified boiled egg.

In another embodiment of the present invention, polymers having lineartear properties as described in U.S. Pat. No. 4,098,406, which isincorporated herein by reference, may also be used. These polymers aremixtures of polyethylene and ionomer resins as described in U.S. Pat.No. 3,264,272, which is also incorporated herein by reference. Thesemixtures are extruded to make films having excellent linear tearproperties in the direction of extrusion. Such films may be used for atleast some of the walls of the flexible pouches of the instantinvention. It is preferable that the edge wall 16 has linear tearproperties along its length 24. The larger the width 26 of the edge wall16 the more desirable the use of polymers with linear tear properties inthe construction of wall 16. It is also preferable that the side wall214 has linear tear properties along the direction of the left side seal242, and the right side seal 244.

Any conventional method of making, filling, and sealing the pouches ofthe present invention may be used. A simple way is to use threecontinuous foil strips, such as for example the ones representing thewalls 12, 14, and 16 in FIGS. 1b, and feed them through a sealer/filler,where the continuous seals 30, 30', and 46 are made. The cavity 18 isfilled with any desirable contents, and then seals 44 and 42 are made.This operation continues and a train of filled pouches is being created.In a similar manner, a strip folded through U-fold 148 as the onerepresented by the walls 112 and 114 may be sealed to a striprepresented by edge wall 116 (FIG. 2), and then filled and furthersealed as in the previous case. The pouches may remain in sets of adesired number of pouches, with perforated lines or other tearingconfigurations from pouch to pouch, or they may be cut to individualpouches, which is preferable. A different way is to make first seals 30,30', 42, and 44, fill the pouch through the bottom common end 20, andthen make the bottom seal 46. Again the pouches may be made in sets orindividually.

In the case that the flexible pouches comprise walls made of polymershaving linear tear properties, provisions have to be made, so that thelinear tear directions are properly oriented.

Another way to avoid streching of the edge wall 16 during opening theflexible pouch 10 is to pre-strch the film which is to be used formaking the edge wall 16 in a direction parallel to the width 26 of thiswall.

In order to facilitate initiation of tearing of the edge wall 16 bypulling the flaps 34 and 36 when it becomes desirable to open the pouch,the film which is used to construct the edge wall 16 is wrinkled beforeit is sealed on the side walls 12 and 14. The intersept points of theplurality of randomly distributed wrinkles with the parallel seals 30and 30' form weaker regions promoting controlled initiation of tearingupon pulling apart the flaps 34 and 36.

Although single-ply low density polyethylene films in their pure form ormodified with vinyl acetate are preferred because they are inexpensive,other films such as for example comprising isobutylene, polyvinylidenechloride, polyvinyl chloride, ionomers, as well as mixtures thereof, andthe like may also be used. Other films also include all well knownsingle- or multi-ply films, well known to the art of the packagingindustry.

It should be noted that numbers differing by multiples of 100 utilizedin the drawing to describe the different embodiments of this invention,represent the same elements, intended to perform substantially the samefunctions, and should be used as such for a better understanding of thedifferent aspects of the instant invention.

GLOSSARY

ARGO Corn Starch--Sold in supermarkets as "ARGO pure corn starch", fromBest Foods, CPC International, Inc., Eaglewood, N.J. 07632.

Artificial Egg Flavor--#27633 Spray-dried, from Food Materials Corp.,2711 West Irving Park Road, Chicago, Ill. 60618.

Carotenal Solution #73--1.4% beta-apo-8'-carotenal plus 0.6%beta-carotene from Roche Chemical Division, Hoffman-La Roche Inc.,Nutley, N.J. 07110.

CMC Type 7LF--Carboxymethylcellulose, low viscosity, from AQUALON, 2711Centerville Rd., PO Box 15417, Wilmington, Del. 19850-5417.

CMC Type 7MF--Carboxymethylcellulose, medium viscosity, from AQUALON,2711 Centerville Rd., PO Box 15417, Wilmington, Del. 19850-5417.

CMC Type 7H4F--Carboxymethylcellulose, high viscosity, from AQUALON,2711 Centerville Rd., PO Box 15417, Wilmington, Del. 19850-5417.

CRISCO SHORTENING--From Procter and Gamble, Cincinnati, Ohio 45202.

DREWMULSE 8731-S--CAS#68512-92-5, emulsifier, from Stepan Co., 100 WestHunter Ave., Maywood, N.J. 07607,

EGG-WHITE POWDER--Egg Albumin, Lot 25342, from Penta Manufacturing, EastHanover, N.J. 07936

FREEZIST M Starch--Modified tapioca starch from A. E. StaleyManufacturing Co., Decatur, Ill. 62525.

Gelatin E4S--325 Bloom powdered gelatin from GERMANTOWN MANUFACTURINGCO., 505 Parkway, P.O. Box 238, Broomall, Penna. 19008.

GENUGEL CARRAGEENAN--From AQUALON, 2711 Centerville Rd., PO Box 15417,Wilmington, Del. 19850-5417.

GENU PECTIN, Type LM 12CG--From AQUALON, 2711 Centerville Rd., PO Box15417, Wilmington, Del. 19850-5417.

GENU PECTIN Type DD Slow set--From AQUALON, 2711 Centerville Rd., PO Box15417, Wilmington, Del. 19850-5417.

GENU PECTIN Type BB Rapid set--From AQUALON, 2711 Centerville Rd., POBox 15417, Wilmington, Del. 19850-5417.

GENUVISCO CARRAGEENAN From AQUALON, 2711 Centerville Rd., PO Box 15417,Wilmington, Del. 19850-5417.

KELTROL--Xanthan gum from Kelco, Division of Merk & Co., Inc., 75Terminal Ave., Clark, N.J. 07006.

KELGUM--Xanthan and Locust Bean combination from Kelco, Division of Merk& Co., Inc., 75 Terminal Ave., Clark, N.J. 07006.

KELGIN LV-- Alginate from Kelco, Division of Merk & Co., Inc., 75Terminal Ave., Clark, N.J. 07006.

KNOX gelatin--Sold in supermarkets as "The Original Unflavored Gelatin",from KNOX Gelatine, Inc., N.J. 07632.

LEMON JUICE--Sold in Supermarkets as ReaLemon®.

LOCUST BEAN GUM FL 50-50--from AQUALON, 2711 Centerville Rd., PO Box15417, Wilmington, Del. 19850-5417.

MAXI-GEL 7724 starch--Waxy starch with good freeze-thaw, acid and shearstability from A. E. Staley Manufacturing Co., One Oxford Valley Mall,Longhorn, Penna. 19047.

McCORMICK Red Food Color--A water solution containing propylene glycol,FD&C red #40, FD&C #3 and 0.1% propylparaben (20 drops of solutioncorrespond to about 0.67 gram), sold in supermarkets as "Yellow FoodColor", from McCormick & Co., Inc., P.0. Box 208, Hunt Valley, Md.21030.

McCORMICK Yellow Food Color--A water solution containing propyleneglycol, FD&C Yellow #5, FD&C red #40, and 0.1% propylparaben (20 dropsof solution correspond to about 0.67 gram), sold in supermarkets as"Yellow Food Color", from McCormick & Co., Inc., P.0. Box 208, HuntValley, Md. 21030.

METHOCEL A15LV, A4C, A4M--Methyl cellulose products having a viscosityof 15, 400, and 4,000 mPa.sec, respectively at 2% concentration levels,from DOW CHEMICAL, USA, Midland, Mich. 48674.

METHOCEL K100LV, K4M--Hydroxypropyl/methyl cellulose products having aviscosity of 100, and 4,000 mPa.sec, respectively at 2% concentrationlevels, from DOW CHEMICAL, USA, Midland, Mich. 48674.

MIRA-SET B starch--Blend of thin-boiling starches from A. E. StaleyManufacturing Co., One Oxford Valley Mall, Longhorn, Penna. 19047.

MOLLY McBUTTER cheese flavor--Sold in supermarkets as "FlavorSprinkles", from Alberto Culver Co., Melrose Park, Ill. 60160.

Natural Flavor compound (taste of egg)--R-7799/261745 from Haamann andReimer Corp., Springfield, N.J. 07081.

SOFT-SET starch--Hot process thin-boiling starch from A. E. StaleyManufacturing Co., One Oxford Valley Mall, Longhorn, Penna. 19047.

Stabilizer 931--Mixture of gums from GERMANTOWN MANUFACTURING CO., 505Parkway, P.0. Box 238, Broomall, Penna. 19008.

Turmeric concentrate #3285-- Purified turmeric extract in polysorbate 80from Warner-Jenkinson Company, 2526 Baldwin Street, P.0. Box 14538, St.Louis, Mo. 63178-4538.

Turmeric concentrate 09744--Purified turmeric extract in propyleneglycol and polysorbate 80 from Warner-Jenkinson Company, 2526 BaldwinStreet, P.0. Box 14538, St. Louis, Mo. 63178-4538.

Turmeric Oleoresin 03210--8.5% in vegetable oil from Warner-JenkinsonCompany, 2526 Baldwin Street, P.0. Box 14538, St. Louis, Mo. 63178-4538.

VARIGEL--Mixture of gums from GERMANTOWN MANUFACTURING CO., 505 Parkway,P.0. Box 238, Broomall, Penna. 19008.

METHOD OF FRYING THE EGGS

During this work, unless otherwise stated, the eggs are added to the frypan containing hot oil (medium or high setting of the electric heatingelement). The temperature is maintained this way at such level as toprevent splashing of oil around the pan. Oil is continuously taken fromthe side of the egg with a spoon and is poured on top of the yolk andthe rest of the central areas of the egg, which are necessarily coolerthan the edges. The eggs are not turned over unless otherwise stated.

GENERAL COMMENTS

All quantities and percentages are given by weight, unless otherwisestated

20 drops of McCORMICK Yellow or Red Food Color correspond to 0.67 gram.

20 drops of lemon juice correspond to 0.67 gram.

20 drops of Turmeric concentrate #3285 correspond to 0.6 gram.

EXAMPLE 1

The following mixture was heated until it became viscous. Attention wasneeded to stop heating promptly, because after it started thickening itwould not stop easily. The viscous mixture was then cooled to roomtemperature. After about 1/2 hour it had been solidified. When it wasplaced in the refrigerator, it became a very firm gel.

    ______________________________________                                        1-1                                                                           ______________________________________                                        Low fat milk (2% fat)   110    cc                                             ARGO Corn Starch        17     grams                                          KNOX gelatin            7      grams                                          McCORMICK Yellow Food Color                                                                           20     drops                                          ______________________________________                                    

Pieces from the gel were added in egg-white, and placed in therefrigerator for 24 hours. As far as one could judge without side toside comparison to a control, no exudation of the colorant from thesimulated yolk to the white had occurred.

The egg was then fried in oil. The yolk melted, and collapsed. The finalappearance was like that of a real fried egg with a broken yolk. Theegg-white was completely solidified, while the yolk was still somewhatliquid.

Although no flavorings or other adjuncts had been added in the yolkcomposition, when eating the fried egg, one could bet that it was real.The taste, texture, color, mouthfeel, and general appearance of thesimulated egg were excellent.

Among other obvious teachings, this example demonstrates that additionof egg-yolk flavor is not as important as one would think, probablybecause during eating a fried egg, the yolk flavor, even in a real egg,does not drastically and distinctly contribute to the overall flavor andtaste provided by the egg-white, the oil, any condiments present, suchas salt and pepper, and the like. Thus, the appearance and mouthfeel ofthe yolk, within the white, become more dominant than the flavor for abetter simulation.

EXAMPLE 2

The following were made:

    ______________________________________                                        2-                                                                            2                                                                             3                                                                             ______________________________________                                        Low fat milk, 2% fat (cc)                                                                            110    110    110                                      ARGO Corn Starch (grams)                                                                             17     17     34                                       KNOX gelatin (grams)    7     --     --                                       McCORMICK Yellow Food Color (drops)                                                                  20     20     4                                        McCORMICK Red Food Color (drops)                                                                     --     --     5                                        ______________________________________                                    

The above were mixed under heating, as in the case of example 1. Theywere then poured into an ice-cube tray, in five cavities in each case,and placed in the refrigerator. They were checked in two hours. 2-1 wasa very firm gel, while 2-2 and 2-3 were structurally very weak gels.

A cube of 2-1 was weighed, and found to be 20 grams (a real egg-yolkfrom a "Jumbo" egg was 19 grams). It was put in egg-white for 24 hours.No signs of disintegration were observed during this time period. Noexudation was observed in cubes placed in the refrigerator bythemselves.

Cubes corresponding to compositions 2-2 and 2-3 were also put inegg-white and then in the refrigerator. When inspected in 8 hours, theyseemed that they had started deteriorating structurally. Cubes placed bythemselves in the refrigerator developed some exudation of a coloredliquid.

When fried in oil, the best texture, by far, being creamy, was that of2-1, while 2-3 was considerably inferior, and 2-2 inbetween, both withgrainy texture.

The above indicate that the combination of a separate positivethermoreversible gel former, such as gelatin, with a separate viscositybuilder, such as starch, gives better end-results than when a singlecomponent is assigned to play the role of both the gel former and theviscosity builder. Although starch has gel forming properties, gelatinprovides considerably stronger gels at low temperatures. Under the sametoken, starch provides better viscosity control at cooking and servingtemperatures.

When eggs corresponding to 2-1 and -2 yolks were scrambled and fried,they attained sticky structures. 2-2 was somewhat less sticky than 2-1.However, both were non-uniform and they were broken into small pieces.

An egg corresponding to the yolk composition 2-1, after being fried in a"sunny side up" manner was put in the refrigerator overnight. Whenexamined after this period of time, it gave the appearance of a wellcooked egg, since the egg-yolk had been gelled. When it was then put ina microwave oven at 55% power for 45 seconds, it regained its creamytexture. 15 minutes after it was removed out of the oven, most of thecreamy texture was still present, although the yolk had startedthickening. Thirty minutes later, considerable thickening had occurred,but there was still some of the creamy character left. This showsclearly the thixotropic character imparted to the yolk, which thisinvention takes advantage of.

After a large number of experiments, optimum results were received withcomposition 2-1, when the egg-yolk was shaped in the form of discshaving a diameter of about 3.75 cm and a thickness of about 1 cm.

EXAMPLE 3

All solids shown below were mixed together, and the water was addedslowly. Finally, the color was added, and the mixture was heated until acreamy consistency was obtained. It was then casted in a flat mold,approximately 16.6 cm×11.4 cm and placed in the refrigerator.

    ______________________________________                                        3-1                                                                           ______________________________________                                        Non-fat dry milk powder 10     grams                                          ARGO Corn Starch        15     grams                                          KNOX gelatin            7      grams                                          MOLLY McBUTTER cheese flavor                                                                          3      grams                                          Water                   110    grams                                          McCORMICK Yellow Food Color                                                                           20     drops                                          ______________________________________                                    

In about 1 hour, the casted sheet was cut into round discs having adiameter of 3.75 cm. One disc was added into egg-white and fried in oil.It had the appearance of a runny "sunny side up" egg with a broken yolk.The impression of a witness who ate the egg without knowing that it wasa simulated egg, was:

"My observation was of complete surprise: I did not know that this wasan artificial product until after I had eaten it and it was explained tome that it was invented and not a natural egg".

Another egg yolk prepared as above, was added in egg-whites and placedin the freezer overnight. The following morning, the simulated egg wascompletely frozen. It was taken out of the freezer, and it was allowedto thaw at room temperature, and then it was fried. It gave equally goodresults as the previous one.

Two additional egg yolks were put together in the same container withegg-white corresponding to two "Jumbo" eggs, and placed in therefrigerator. Four days later, the double egg was removed from therefrigerator and fried. It was runny as the previous ones. The two yolksseparated spontaneously from each other as the double egg was pouredfrom the container to the fry pan. This demonstrates that more than oneegg-yolk may be in the same package without any problems of one stickingto the other during storage and before consumption.

A similar sample of egg-yolk added in egg-white was placed in thefreezer, and it was taken out 20 days later. It was placed in anegg-poacher in the frozen state in a way that the yolk was facing up.The yolk was at the bottom of the small container, where the egg wasduring the refrigeration period.

As the water in the poacher was boiling, the white of the artificial eggstarted melting, and the egg-yolk started moving downward.

Before it reached the bottom, however, a thick film of coagulatedegg-white was formed at the bottom of the poacher-pan, and theartificial egg-yolk was trapped within the poached white.

Although the white was somewhat overcooked, and formed a bubblyappearance at the bottom with some non-uniformity in the inside, theegg-yolk remained with good flowable consistency, and the total lookedand tasted like a real poached egg.

The above confirm the statements made in example 1 regarding the flavorof the yolk, and also demonstrate that a very realistic egg yolk may bemade according to the present invention.

EXAMPLE 4

Two batches of egg-yolk were made with the following composition.

    ______________________________________                                        4-1                                                                           ______________________________________                                        Non-fat dry milk powder     10 grams                                          ARGO Corn Starch            15 grams                                          MOLLY McBUTTER cheese flavor                                                                               3 grams                                          The above were mixed together                                                 Water                       10 grams                                          It was added to the above and mixed to form a viscous,                        sticky paste                                                                  Water                        3 grams                                          It was added to the above to form a pourable                                  consistency                                                                   Water                        9 grams                                          It was added to the above to form a very runny                                consistency                                                                   Water                       88 grams                                          It was added and mixed very easily                                            McCORMICK Yellow Food Color 20 drops                                          It was mixed in                                                               KNOX gelatin                 7 grams                                          It was added slowly under vigorous stirring;                                  it was not dissolved, but it was well dispersed                               ______________________________________                                    

The above composition was heated as follows in each of the two batches:

4-1A Until it became very viscous, almost non-pourable.

4-1B Until it became viscous, but easily pourable.

4-1A was poured in a flat mold to form a sheet of about 3 to 5 mm thick,and put in the refrigerator. In about 1 hour, the gelled sheet was cutinto doughnut rings having an inside diameter of 3.5 cm and an outsidediameter of 5 cm. The rings, used as a peripheral portion of the yolk,were filled with composition 4-1B to act as the central portion of theyolk, and placed in the refrigerator. In one hour they were removed fromthe refrigerator, the were added in egg-white and put in the freezer.

4-1B was also poured in a flat mold to form a sheet of about 3 to 5 cmthick, and put in the refrigerator. In about 1 hour, the gelled sheetwas cut into discs having a diameter of 5 cm, and the yolks were addedto egg-white and placed in the freezer.

The following day, the eggs corresponding to both types of egg-yolkswere taken out of the freezer, and allowed to thaw in the refrigerator.The were then fried separately.

The samples with the central and peripheral portions resulted inperfectly round yolks and they did not spread at all, while the yolkhaving a single composition, showed spreading, and ran during frying.

The above arrangement provides a good way of preventing the yolk fromspreading during cooking.

EXAMPLE 5

Fifteen grams of ARGO corn starch were mixed with 110 grams of water,and heated until the viscosity increased considerably. The mixture wasdiluted with an additional 110 grams of water, and the heating wascontinued until the viscosity looked to have reached about the same highlevel. The mixture was again diluted with an additional 110 grams ofwater and heated again until the viscosity looked to have reached againthe same level as before. It also looked that the rheology attained amore pseudoplastic character as the dilution increased.

This experiment, among other teachings, demonstrates that the amount of15 grams of this particular starch does not give an equilibrium value,and therefore, the heating time is critical in achieving the desiredflowability. Also, it leads to believe that the viscosity of the yolkwill increase with time of cooking the egg. The pseudoplasticity of theresulting yolk, depending on the amount of this starch has to be takeninto account in order to achieve the desired rheology.

EXAMPLE 6

The following were made:

    ______________________________________                                        6-                                                                            2                                                                             ______________________________________                                        Non-fat dry milk powder (grams)                                                                      10     10                                              ARGO Corn Starch (grams)                                                                             15     15                                              KNOX gelatin (grams)    7      7                                              Water (cc)             110    110                                             McCORMICK Yellow Food Color                                                                          20     20                                              (drops)                                                                       Vegetable oil (grams)  50     10                                              ______________________________________                                    

The oil in both cases was added after the rest of the mixture had beenheated and had started thickening. Both emulsions were poor. A way toget considerably better emulsions would have been to mix the oil withthe milk powder and add it to a mixture of the rest ingredients undervigorous stirring, such as accomplished by a Waring Blender.

The mixtures were heated until adequately thickened, but they were stillpourable easily. They were then casted into a sheet of approximately 6.5mm thick, and put in the refrigerator overnight. The following day,exudation had occurred in both cases; more in case 6-1 than in case 6-2,as one would expect.

Egg-yolk discs, having a diameter of about 4 cm were cut out of thesheet, added in egg-white, and fried. Egg-yolk 6-2 was unexpectedly lessviscous than 6-1 or other egg-yolks prepared in previous examples havingsimilar compositions but containing no oil. The texture and mouthfeelwere more sticky than the mouthfeel of yolks containing no oil, or realegg-yolks. The texture, which was more grainy might be attributed to thepoor emulsification of the oil. It seems that the use of a Waringblender, as well as emulsifiers, such as Tween 20, 40, 60, 80, propyleneglycol monolaureate, mono- and diglycerides, and the like, or mixturesthereof would have helped in the emulsification.

This example, among other teachings, demonstrates that fatty substancesmay be used, but they are not necessary in the composition.

EXAMPLE 7

The following were made:

    ______________________________________                                        7-                   1      2                                                 ______________________________________                                        Corn Starch (grams)   5     --                                                Non-fat milk (grams) 10     --                                                Knox Gelatin (grams)  7      7                                                Water (grams)        110    110                                               Food grade yellow color                                                                            20      20                                               (drops)                                                                       ______________________________________                                    

In case of composition 7-1, the mixture was heated at about 70° C. untilit became viscous. It seemed that the viscosity was not increasingappreciably after about 20 minutes. It was then casted into a small panon aluminum foil to a thickness of about 5 mm, and refrigerated.

It was very interesting that warm liquid composition 7-1, when pouredinto cold tap water, solidified immediately and remained as a separateundissolved phase, which could be handled. This observation provides away of solidifying the artificial egg-yolks very fast. For example, thehot or warm yolks may be extruded on a cold belt which is dipped intochilled water. The solidified and still wet yolks may then be added intopackaged egg-white for freezing.

In case of composition 7-2, the mixture was heated until the gelatindissolved, and it was refrigerated in a similar manner as above.

When the two compositions were examined after approximately two hours,firm gels had been formed. The cast gels were cut in disks having adiameter of 4 cm. The discs of composition 7-1 were much stronger inhandling than those of composition 7-2. In both cases the weight of eachyolk varied from 6 to 7 grams.

In frying egg experiments at medium/high setting of the electricelement, it was found that composition 7-2 gave too runny yolks from thebeginning. In the case of composition 7-1, the yolks did not run duringcooking, and they formed a membrane on their surface, which later seemedto have disappeared. However, they ran in all experiments (three) duringtrying to transfer them from the fry pan to a dish. This shows again theimportance of the two-viscosity yolk of certain previous experiments,where there was a central portion and a peripheral portion, theperipheral portion being more viscous than the central one.

Mixed in the frying pan to make "scrambled" eggs with egg-white, theygave normal non-sticky consistency, and natural appearance, except thatthe yellow color was light. Other compositions had given in the paststicky consistency and very grainy appearance. However, the size of theprevious yolks was larger, and this had a considerable influence.

The above example, among other teachings, demonstrates a way to make theeggs suitable for both cooking options. The size of the yolk is alsoimportant regarding the containment of the yolk at a certain placewithout running at least during cooking.

EXAMPLE 8 8-1

One egg-white was warmed to a temperature of about 35°-40° C. over asteam bath, and about 30 grams of equal quantities of compositions 1 and2 of example 7 were added and stirred until they melted. The mixture wasthen poured onto an aluminum foil in a small pan and refrigerated.

8-2

Two egg-whites were warmed as above and 4 grams of Knox gelatin and 6grams of non-fat dry-milk were added and stirred until the solidsdissolved. The mixture was again poured on an aluminum foil in a smallpan and refrigerated.

The following day the two compositions were taken out of therefrigerator. They had been gelled to somewhat softer gels than the onesreceived with compositions containing no egg-white in previous examples.The thickness of the gelled sheets was about 5 mm, and they were cutinto disks having a diameter of about 4 cm.

A disk or yolk from each of the above compositions was added in anegg-white, and the mixture was fried at medium/high heat. The yolk ofduring 8-1 solidified fully after it first meltedduring cooking, whilethe yolk of 8-2 remained somewhat as a viscous liquid even aftercooking. In similar experiments conducted at higher temperature frying,8-2 showed also much more foaming and bubbling than 8-1. In all cases,running of the yolk was developed before solidification.

In additional experiments, where the egg-yolk was fried with theegg-white in the form of "scrambled eggs", at medium/high setting of theelement, the solidification of the total mass was complete in bothcases. The appearance of the egg containing 8-1 was more uniform thanthat of the egg containing 8-2.

This example, among other teachings, demonstrates that the use ofnegative non-reversible gel formers, such as egg-white, in the egg-yolkcomposition, may result in final solidification of the egg, uponcooking. It also demonstrates that the egg-yolk may be madecomposition-wise to pass through a low viscosity region beforesolidification, if so desired. Finally, it demonstrates that theegg-yolks of this embodiment are equally suitable for making scrambledeggs or omelette.

EXAMPLE 9

Using the following formula, different gums as shown below were mixedwith water at room temperature in a Waring blender at low speed for 15seconds, unless the viscosity became too high earlier to adverselyaffect the mixing action. All these gums came from HERCULES or AQUALON,a subsidiary of HERCULES. AQUALON's address is 2711 Centerville Rd., POBox 15417, Wilmington, Del. 19850-5417.

    ______________________________________                                        9-A                                                                           ______________________________________                                        Water            55         grams                                             Yellow food color                                                                              20         drops                                             Gum              4          grams                                             ______________________________________                                    

9-1

Locust Bean Gum FL 50-50; became very viscous but still pourable gel.

It was heated, but the viscosity did not seem to change.

9-2

The same as above, but it was not heated.

9-3

GENU PECTIN, Type LM 12CG, Lot #G944516; very easily pourable; somewhatdirty yellow.

9-4

GENUVISCO CARRAGEENAN, Type J Lot #945802; it fast became a non-pouringgel.

9-5

GENU PECTIN Type BB Rapid set, LOT #923373; very easily pourable; dirtyyellow.

9-6

GENU PECTIN Type DD Slow set, lot #936435; very easily pourable; dirtyyellow.

9-7

GENUGEL CARRAGEENAN, Type CHP-2F, Lot #930640; gelled immediately into avery slowly pourable gel.

9-8

CMC Type 7LF, Lot#62475 (01/90); very easily pourable.

9-9

CMC Type 7MF, Lot #58449 (06/89); viscous but pourable.

9-10

CMC Type 7H4F, Lot#63360 (03/90); it immediately gelled, but it lookedwell dispersed; it looked more grainy than samples 1 and 2.

In decreasing firmness, the samples may be categorized as follows:

10, 1, 2, 4: Non pourable; small difference between them.

7: Very slowly pourable.

9: Slowly pourable.

3: Pourable

5: Pourable.

3: Pourable

8: Pourable

6: Very easily pourable.

All samples were put in the refrigerator overnight.

The following morning, the samples were examined again, and the sameorder of pourability was found to be true.

The following samples were heated in a hot water bath with the followingresults.

4: melted, and when cooled it looked like a softish gelatin gel.

7: melted, and when cooled it looked like an extremely firm gelatin gel.It could remelt, but only at significantly higher temperatures than roomtemperature.

9: some running, but no permanent effect.

10: no running.

3, 5, 6, and 8: They looked to become thinner at the highertemperatures, but no permanent effect.

The above results, among other teachings, show that most gums are moresuitable to be used as viscosity builders, while others, such as theCarrageenan type, are more suitable as positive reversible gel formers.However, their gels melt at higher temperatures than those of gelatin,and therefore, it is preferable that they are used for yolks giving theappearance of more cooked (towards "over hard") eggs. Of course, thepectins, with appropriate cross-linkers, may also be used for "overhard" eggs.

EXAMPLE 10

Egg-yolks were made as in the case of Example 3-1, except that theycontained no cheese flavor. All other quantities were as stated in thecase of Example 3-1.

Two hours after the yolks were in the refrigerator, they were taken out.

10-1

No treatment; it was placed in egg white.

10-2

It was immersed in water, and then breaded with Locus bean powder; thiswas repeated three times; it was placed in egg-white.

10-3

Same treatment as in case 2, but I used CMC 7H4F in place of the Locusbean gum.

All three were fried in oil at medium/high setting. No 1 showedspreading and ran, while nos 2 and 3 remained contained in a roundshape. The best looking was No 2, as its round edge became flash withthe white. The ones breaded with the gums also formed a skin verysimilar to the one formed to real eggs that have been turned over infrying. Thus, more options become available by using this technique.

This process works also very well in combination with the one where theegg-yolk has two portions, the outside being more viscous than theinside.

The above, among other teachings, demonstrate a good way to make yolks,which during cooking remain well contained. One-time wetting andbreading is adequate, as it will become apparent in following examples.As a matter of fact, the moisture present on the surface of thesimulated yolk, without any additional wetting, is adequate for thispurpose as demonstrated at later examples.

Other yolks were treated as follows:

10-4

No treatment; it was placed in egg-white, and then in the refrigerator.

10-5

It was coated with liquid vegetable oil; it was placed in egg-white, andthen in the refrigerator.

10-6

It was coated with solid vegetable fat (CRISCO shortening); it wasplaced in egg-white, and then in the refrigerator.

In one day, the three refrigerated samples were examined for colorleaching. Considerable leaching had occurred in cases 4 and 5, whilealmost no leaching at all occurred in case of sample 6. The comparisonwas made with a fresh egg-white, which had no yolk in it. The eggs wereput back to the refrigerator.

In two days, the situation did not seem to change much. Sample No 6still looked very good.

In three days, the refrigerated eggs were fried at medium heatseparately from each other. Also, a fresh egg white was fried as acontrol.

The color of the egg whites in all cases was observed.

One could not distinguish easily any difference between the control andthe white of No 6 even when compared side by side with each other.

The color of No 4 and No 5 was definitely yellowish, and comparable toeach other. The yellowish color was visible not only when compared sideby side with the control, but also when standing by themselves.

This shows without doubt that a solid-fat coating on the egg-yolk isvery effective in preventing water-soluble colorants from leaching fromthe yolk to the white, or other aqueous liquids.

CRISCO shortening seems to be an excellent representative fat.

EXAMPLE 11 11-A

An egg-yolk mixture was made having the following composition:

    ______________________________________                                        Corn Starch (grams)         45                                                Non-fat milk (grams)        30                                                KNOX Gelatin (grams)        21                                                Water (grams)              330                                                McCORMICK Yellow Food Color                                                                               60                                                (drops)                                                                       ______________________________________                                    

The mixture was heated until it had the consistency of a still liquidegg-yolk, and it was poured in a plastic rectangular container, thebottom of which was covered with aluminum foil.

The dimensions of the container were approximately 30 cm×14 cm.

The container was then placed in the refrigerator for 24 hours. Thegelled egg-yolk sheet was removed from the container and cut with around cookie cutter into egg-yolks having a diameter of about 4 cm and athickness of about 1 cm. Some egg yolks were cut with another cookiecutter having the shape of a heart.

Individual egg-yolks made this way were put in egg whites in smallcontainers. Some were not subjected to any treatment, some were breadedwith Locust Bean Gum, some were greased (coated) with CRISCO shortening(heated just enough to melt), and some were subjected to bothtreatments. The small containers were then placed in the freezer withthe intent to stay frozen for a number of days, then thawed andevaluated.

The treatment of the egg-yolks was as follows:

    ______________________________________                                        SAMPLE NO.                                                                              BREADING*   GREASING   YOLK SHAPE                                   ______________________________________                                        11-1      --      --      --       round                                      11-2      --      --      --       round                                      11-3      1       1       --       round                                      11-4      1       1       --       round                                      11-5      --      --      1        round                                      11-6      --      --      1        round                                      11-7      1       1       1        round                                      11-8      1       1       1        round                                      11-9      2       2       --       round                                      11-10             2       --       round                                      11-11             2       1        round                                      11-12             2       1        round                                      11-13             2       1        round                                      11-14             1       1        round                                      11-15             1       1        heart                                      11-16             1       1        heart                                      ______________________________________                                         1 = Dipping once in water and then breading                                   2 = Dipping in water, breading, dipping in water, and breading again.    

After 11 days, all eggs were taken out of the freezer, and put in therefrigerator.

After two days, Nos 13, 14, and 15 were taken out of the refrigeratorand were fried one at a time at medium/high setting of the heaterelement. All had been defrosted during this period of time except for No15, which still had a small skin of ice on top of the white.

Upon frying, No 1 looked like a sunny-side-up version with a brokenegg-yolk. It did run to a certain degree during being transferred fromthe fry pan to the plate. The color had extremely small leaching intothe white, which however could not be perceived easily by anunexperienced eye, especially not specifically looking for it.

No 13 looked like an over-easy version. It did not run at all; actuallyit probably stood up too much. No color leaching into the white wasobserved.

Nos 14 and 15 looked also like over-easy, and they had the best overallappearance and consistency, according to witness, and in the applicant'sopinion. They did not run at all. The heart shape was definitelydistinguishable with some deformation. All yolks looked somewhatswollen. No color leaching into the white was observed.

Four days later, the rest of the eggs were taken out of the refrigeratorand were fried one at a time at medium/high setting of the heaterelement.

No 2 looked like a sunny-side-up version with a broken egg-yolk. Theegg-yolk ran considerably during transferring the fried egg from the frypan to the plate. The color had definite yellow leaching into the white.

Nos 3 and 4 looked like fried in an over-easy manner. They did not runat all. The color leaching was similar to that in case of egg No 2.

The egg-yolks of Nos 5 and 6 ran also like the one in case of egg No 2.Somewhat less color than that in the case of No 2 seemed to have leachedinto the white, but the difference was small.

Nos 7 and 8 behaved as No 3, with the difference that somewhat lesscolor leached into the white.

Nos 9 and 10 behaved as No 3, with the difference that their egg-yolksdeveloped thicker skins.

Nos 11 and 12 behaved as No 7, with the difference that their egg-yolksdeveloped thicker skins.

No 16 behaved as No 7. The heart shape remained well distinguishablewith some small deformations.

The above, among other teachings, example demonstrates useful aspects ofgums and fats as coatings for the simulated yolks of the presentinvention. It also demonstrates that differently shaped egg-yolks may bemade to retain their form, even during cooking.

EXAMPLE 12

The following methyl cellulose and hydroxypropyl/methyl cellulose(METHOCEL) products were initially dispersed in boiling water. They werestirred while subjected to the effect of a cold water bath until theirviscosity was high enough to ensure good suspension of the dispersedparticles. They were then placed in the refrigerator to be fullyhydrated.

    ______________________________________                                        12-                                                                           2                                                                             3                                                                             4                                                                             5                                                                             ______________________________________                                        Water    110       110    110     110  110                                    A15LV     15       --     --      --   --                                     A4C      --         4     --      --   --                                     A4M      --        --      2      --   --                                     K100LV   --        --     --       6   --                                     K4M      --        --     --      --    2                                     ______________________________________                                    

In separate experiments, one teaspoonful of each of 12-1, -2, and -3were put in a small round soup-serving spoon, which was half-wayimmersed in slightly boiling water. Gelation occurred in all cases.

12-2, and -3 were diluted to different degrees down to 0.25 part ofresin per 110 parts of water, and still showed some gelation. If theliquid in the round soup-serving spoon was stirred, syneresis(separation of the water from the solids, which coagulated) occurred.Sample 12-3 produced firmer gels than E87-2, but the syneresisphenomenon was more pronounced. A level of 0.5 to 1 part of resin per110 parts of water seemed to be optimum in gelling properties needed asthe applicant speculated for use in the egg-yolk formulation.

The gelling of 12-4 and -5 at a level of 0.5 parts of resin per 110parts of water did not seem to the applicant to be firm enough for bestresults in the egg-yolk formulation.

In final analysis, the applicant would prefer to use 12-3 at a level of0.5% to 0.8%, compared to the other solutions, which nevertheless arestill useful for the same purpose. Depending on the type of Methocel,one may speculate that a useful range would be between 0.1% to 10%, witha preferable range of 0.5% to 2%. Especially useful would be the use ofthese negative reversible gel formers in combination with restrictivebarriers, such as those shown in other examples. Also, they could beused for the peripheral portion of a two-portion yolk to render it lessflowable than the central portion during cooking, for the yolk to retainits round shape and not spread.

EXAMPLE 13

The following were made by dispersing the Methocel powders in boilingwater, cooling to about room temperature, and placing in therefrigerator.

    ______________________________________                                        13-              A         B                                                  ______________________________________                                        Methocel A4M      8         -- grams                                          Methocel K4M      --        8 grams                                           Water            392       392 grams                                          ______________________________________                                    

The following were made by initially mixing the corn starch and the milkpowder together, adding the water slowly and stirring with a spoon,adding the color, dispersing the gelatin, heating until the viscositywas raised to resemble the viscosity of a still runny egg-yolk, coolingto around 30° C., and then adding and mixing the methocel solution whichwas also previously brought to about 30° C. The amounts of methocelsolutions added were such as to provide 0.5% Methocel in the finalproduct, based on total.

The amounts are given in grams, unless otherwise stated.

    ______________________________________                                        13-                  1      2                                                 ______________________________________                                        Non-fat milk powder  10     10     grams                                      ARGO corn starch     15     15     grams                                      Water                74.5   74.5   grams                                      KNOX Gelatin         7      7      grams                                      13-A                 35.5   --     grams                                      13-B                 --     35.5   grams                                      McCORMICK Yellow Food Color                                                                        20     20     drops                                      ______________________________________                                    

The compositions were casted into containers of approximately 10 cm×15cm, put in the refrigerator for about 2 hours, and cut into round discshaving a diameter of about 4 cm.

They were then placed in egg-white in small containers which were put inthe freezer.

The following day, the samples were taken out of the freezer and allowedto thaw at room temperature. They were then fried.

The egg-yolks of both samples melted, flattened to the level of thewhite, looked as temporarily thickened, and formed skin during thefrying process. They did not break during handling or transferring.

No 1 retained the round shape during frying, but No 2 lost it to adegree.

This demonstrates very clearly that negative reversible gel formers,such as for example methyl and hydroxypropyl/methyl cellulose help inpreventing spreading during cooking and running of the egg-yolks duringtransferring the eggs to the plate from the fry pan.

EXAMPLE 14

The following were made:

    ______________________________________                                        14-              1       2       3                                            ______________________________________                                        Maxi-Gel 7724 starch                                                                           15      --      --    grams                                  Mira-Set B starch                                                                              --      15      --    grams                                  Soft-Set starch  --      --      15    grams                                  Water            110     110     110   grams                                  McCormick yellow food color                                                                    20      20      20    drops                                  ______________________________________                                    

14-1 was made by adding water slowly into powder Maxi-gel 7724, whichwas dispersed easily, and then heating until the viscosity becamesimilar to a still flowable egg-yolk. The composition was cast into acontainer approximately 10 cm×15 cm, and put in the refrigerator.

14-2 was made by adding water slowly into powder Mira Set B, whichshowed dilatancy at low water levels, but it was dispersed easily, andthen heating until no appreciable viscosity increase was observed. Atthis point the viscosity of this composition was considerably lower thanthat of composition 14-1. The composition was then cast into a similarcontainer as above, and put in the refrigerator.

An attempt to disperse Soft-Set as described for the other samples wasnot successful, because of lump formation. Thus, a Waring blendercontaining the water was used, and the starch was added to thevigorously stirred water. Even then the dispersion was not complete. Noheat step was followed. The sample was very viscous, but still flowable.The composition was then casted into a similar container as above, andwas also put in the refrigerator.

The following day, the casted compositions were taken out of therefrigerator, and examined. 14-1 had a paste consistency. 14-2 and -3had gelled into relatively weak gels, which however could be handled.14-2 had formed a stronger gel than 14-3. Discs were cut from the gelledsheets of 14-2 and -3 having a diameter of about 4 cm.

Discs of 14-2 an -3, as well as a piece of paste of E90-1 were placed inegg-white in small containers for about 1/2 hour, and then fried.

14-1 had sticky mouthfeel, while the other two did not. All retainedsubstantially round shape during frying. 14-2 and -3 had a gel-likestructure during and after frying.

The above, among other teachings, demonstrate that certain starches,which are usually employed as viscosity builders according to thepresent invention, may also be used by themselves as thermoreversiblepositive gel formers to make the egg-yolk, even in the form of a paste,as long as they do not mix substantially with the liquid egg-white. Ofcourse, use of more effective thermoreversible positive gel formers,such as gelatin to produce a firm gel, is preferable, especially incombination with viscosity builders, as also increasing the range ofcontrollably obtainable viscosities.

EXAMPLE 15

The following 1% solution was made by using a Waring Blender:

    ______________________________________                                        15-A                                                                          ______________________________________                                        CMC 7H4F             8 grams                                                  Water                792 grams                                                ______________________________________                                    

The following were then made:

    ______________________________________                                        15-                 1      2                                                  ______________________________________                                        15-A                110    --       grams                                     Mira-Set B          --      7       grams                                     Non-fat milk powder 10     10       grams                                     KNOX gelatin         7      7       grams                                     Water               --     110      grams                                     McCormick Yellow food color                                                                       20     20       drops                                     ______________________________________                                    

The samples were heated to almost boiling to dissolve the ingredients.Composition 15-1 was casted into a container, approximately 10 cm×15 cm,and put in the refrigerator. Composition 15-2 was poured into thedisc-shaped cavities (having a diameter of about 4 cm) of a polyestermold made for chocolate casting. The samples were removed from therefrigerator in about 1 hour.

The gelled sheet of 15-1 was cut into discs having a diameter of about 4cm, while the gelled discs of 15-2 were removed from the mold. The discscorresponding to 15-1 were softer than those corresponding to 15-2.Both, however, were strong gels. Egg-yolks from both cases were put inegg-whites and fried.

The egg-yolk of the egg corresponding to 15-1 did not loose the roundshape during frying, and it did not break during transferring the egg toa plate from the fry pan. The egg-yolk did not have sticky mouthfeel. Itlooked like a sunny-side-up prepared egg.

The egg-yolk of the egg corresponding to 15-2 ran very much.

Another egg-yolk disc corresponding to case 15-2 was immersed in waterand then breaded (dusted) with Locust Bean FL 50/50 powder. It was thenplaced in egg-white and fried. The egg-yolk did not loose its roundshape. It formed an excellent white skin, and it looked exactly like areal over-easy egg. The viscosity remained very low on the inside. Theegg-yolk did not break during transfer to a plate. It had a light pastymouthfeel.

The above example, among other teachings, demonstrates the use of moldsfor casting the yolks as an alternative of casting in sheet form andthen cutting the yolks in a disc form. It also demonstrates the use ofgums and starches as viscosity builders, and it shows once more theusefulness of a restrictive barrier.

EXAMPLE 16

The following was made:

    ______________________________________                                        16-A                                                                          ______________________________________                                        Artificial Egg Flavor    0.7    grams                                         Non-fat dry milk powder  10.0   grams                                         The above were mixed well                                                     15-A                     110.0  grams                                         The above was added slowly and mixed                                          McCormick yellow food color                                                                            20     drops                                         The above was added and mixed                                                 KNOX Gelatin             7.0    grams                                         The above was added slowly while mixing                                       ______________________________________                                    

The total formulation was heated and stirred until the gelatin wascompletely dissolved. It was then casted into a container approximately10 cm×15 cm, and put in the refrigerator. The samples were removed fromthe refrigerator in about 2 hours, and the gelled sheet was cut intoegg-yolk discs having a diameter of about 4 cm, which in turn werebreaded with Locust Bean Gum FL 50-50 (Lot LE387).

16-1 and -2

Two egg-yolks, as prepared above, were put in egg-whites and fried inoil at medium/high heat. A real egg with a double egg-yolk was alsofried under the same conditions as a control.

No running of the egg-yolks during transfer to a plate from the fry panoccurred. The experimental yolks were flatter in appearance than thereal ones. The experimental one looked like a real one with skin andgood color. The flavor was somewhat intense, but good. It seems that itneeded about half the amount of what had been added. However, whentasting the real yolks versus the artificial ones back and forth, nodistinction could be made in either mouthfeel, consistency, taste, orany other property.

16-3 to -6

Four experimental egg-yolks were put each in individual small containersalong with egg-whites, and placed in the freezer.

16-7 and -8

Two experimental egg-yolks were wrapped individually in aluminum foiland put in the freezer.

The following day 95'-3 was taken out of the freezer and put in themicrowave oven at 10% power for three minutes, and then for anotherthree minutes, at which point it was completely defrosted. A yellowishhalo had been formed around the yolk. When the egg was fried, ayellowish cast corresponding to the halo, remained around the yolk. Thishalo is believed to be due to light syneresis during the freeze/thawprocess, and to colorant leaching from the egg-yolk, accompanied byentrapment of the colorant within a massive light-gel structure formedas the restrictive barrier of the locust bean gum tends to dissolve inthe egg-white. The yolk did not break during cooking or transferring theegg from the fry pan to a plate.

16-4 was also taken out of the freezer and put in lukewarm water. It wasdefrosted in nine minutes. A similar yellowish halo had been formedaround the yolk. When the egg was fried, it behaved as the one in thecase of 16-3.

16-5 and -6 were allowed to defrost at room temperature. A less definedyellowish halo was present around the yolks. When the eggs were fried,they behaved as in the case of 16-3 with the difference that theyellowish halo was less defined and part of it moved to other regions ofthe white.

16-7 and -8 were allowed to defrost in the refrigerator. A thinyellowish gel-like exudate was observed on their surface. It seems thatwater containing yellow colorant exuded and dissolved the locust beangum skin, and produced the gel-like structure.

The degree of syneresis could be judged by the amount of frost formedaround yolk material after freezing, or from the free liquid producedduring thawing of frozen yolk material, which of course had not beenmixed with egg-white. In this respect, composition 16-A showed lightsyneresis.

In addition to other teachings, such as for example the ones regardingthe behavior of the water soluble colorant, this example shows that arestrictive barrier, such as the locust bean gum, which is ahydrocolloid having gel limiting dissolution in the egg-white, is anexcellent barrier for confining the yolk, due to its soft-gel structurebeing adhered to the yolk. In addition, when the egg is cooked, thewhite contained in this soft gel coagulates and forms an outstandingskin. This type of structure for the barrier is highly preferable ascompared to a thin insoluble membrane, because it provides a lesssensitive, self-healing configuration. Any ruptured regions arereconstructed by further dissolution of undissolved hydrocolloid.

EXAMPLE 17

    ______________________________________                                        17-A                                                                          ______________________________________                                               Water    396                                                                  KELDROL   4                                                            ______________________________________                                    

The water was put in a Waring blender, and the powdered gum was addedslowly while the blender was on.

    ______________________________________                                        17-B                                                                          ______________________________________                                        Artificial Egg Flavor    0.3    grams                                         Non-fat dry milk powder  10     grams                                         The above were mixed well                                                     17-A                     110    grams                                         the above was added slowly with thorough                                      McCormick Yellow Food color                                                                            20     drops                                         Gelatin                  7      grams                                         ______________________________________                                    

The gelatin was dispersed and the formulation was heated until uniform.It was then cast into a container approximately 10 cm×15 cm, and put inthe refrigerator. The samples were removed from the refrigerator inabout 3 hours, and the gelled sheet was cut into egg-yolk discs having adiameter of about 4 cm, which in turn were breaded with Locust Bean GumFL 50-50 (Lot LE387).

17-1 and -2

Two egg-yolks, as prepared above, were put in egg-whites and fried inoil at medium/high heat. The experimental yolks looked like real withskin and good color. The flavor and mouthfeel were excellent.

17-3 and -4

Two experimental egg-yolks were put each in individual small containersalong with egg-whites, and placed in the freezer.

17-5 and -6

Two experimental egg-yolks were wrapped individually in aluminum foiland put in the freezer.

    ______________________________________                                        17-C                                                                          ______________________________________                                        Water                  200    grams                                           McCormick yellow food color                                                                          20     drops                                           KELGUM                 4      grams                                           ______________________________________                                    

The above were mixed in a Waring blender as in case 17-A, and theformulation was heated to about boiling for 3 minutes. It was thencasted into a container approximately 10 cm×15 cm, and put in therefrigerator. The samples were removed from the refrigerator in about 2hours, and the gelled sheet was cut into egg-yolk discs having adiameter of about 4 cm, which in turn were breaded with Locust Bean GumFL 50-50 (Lot LE387).

Samples similar to 17-1 to -6 were made and treated in a similar manner.

All samples made were evaluated in a similar manner as the samples ofExample 16.

The results showed somewhat more syneresis in case of the case ofcomposition 17-B than in the case of 16-A composition. Considerablyhigher syneresis was observed in the case of 17-C composition. Inaddition, the yolks of the samples of 17-C formulation, when fried, hada somewhat gel-like structure.

EXAMPLE 18

    ______________________________________                                        18-A                                                                          ______________________________________                                        DREWMULSE 8731-S       1.0 gram                                               Carotenal Solution #73 2.0 grams                                              The above were mixed well                                                     ______________________________________                                    

    ______________________________________                                        18-B                                                                          ______________________________________                                        Non-fat dry milk powder                                                                             10     grams                                            18-A                  35     drops                                            The above were mixed well and the following were added                        slowly and mixed thoroughly, one at a time.                                   Water                 100    grams                                            KNOX gelatin          7      grams                                            ______________________________________                                    

18-B was casted into a container approximately, 10 cm×15 cm, and put inthe refrigerator. The sample was removed from the refrigerator in about1 hour, and the gelled sheet was cut into egg-yolk discs having adiameter of about 4 cm, which in turn were breaded with Locust Bean GumFL 50-50 (Lot LE387).

18-1 and -2

Two experimental egg-yolks were put each in individual small containersalong with egg-whites, and placed in the freezer.

18-3 to -7

Experimental egg-yolks were put each in individual small containersalong with egg-whites, and placed in the refrigerator.

Comments

The color of all these egg-yolks was too red. However, it served itspurpose as an oil soluble colorant.

When milk is used, the additional emulsifier is not necessary. Mixing ofthe dye solution into the powdered milk is adequate to give goodemulsion.

The following day, samples 18-1 and -2 were taken out of the freezer,and they were defrosted in warm (40°-45° C.) for about 15 minutes. Theywere then fried. Although there was some syneresis, no color leachingwas observed. In both cases the skin was good, although somewhatloosened, and the egg-yolk did not break when transferring the fried eggfrom the fry pan to a dish. After frying, the egg-yolk of one of the twoeggs was examined periodically by poking with a fork. It did not startgelling but after about 40 minutes.

Sample 18-3 was taken out of the refrigerator, examined and fried:

No color leaching at all.

The egg-yolk did not break, and it had excellent skin.

The rest of the samples were taken out of the refrigerator, one afterone more additional day, one after three more additional days, an oneafter one more additional day. They were examined, fried andre-examined. The same results as in case 18-3 were received in everyindividual case.

The above example, among other teachings, demonstrates that no colorantleaching occurs with emulsified oil soluble colorants, probably becauseof the low diffusion rate of the oil droplets as compared to theintimately dissolved water soluble colorant.

EXAMPLE 19

    ______________________________________                                        19-A                                                                          ______________________________________                                        Water                  110    grams                                           McCormick yellow food color                                                                          20     drops                                           The above were mixed and the following was added slowly                       under stirring                                                                KNOX Gelatin           42     grams                                           The above was added slowly with vigorous mixing, and                          heated until the gelatin dissolved.                                           ______________________________________                                    

19-A was casted into a container approximately 10 cm×15 cm, and put inthe refrigerator. The sample was removed from the refrigerator in about1 hour, and the gelled sheet, which was extremely firm, was cut intoegg-yolk discs having a diameter of about 4 cm, which in turn werebreaded with Locust Bean Gum FL 50-50 (Lot LE387).

19-1

An egg-yolk, as prepared above, was put in egg-white and fried in oil atmedium/high heat. The experimental yolk looked like real with skin andgood color. The yolk did not break during transfer from the fry pan to adish. The mouthfeel was rather sticky. It remained flowable for about 7minutes on the dish and then gelled.

19-2

One experimental egg-yolk was put in a small container along withegg-white, and placed in the freezer.

19-3 to -7

Experimental egg-yolks were wrapped individually in aluminum foil andput in the freezer.

The following day, an attempt was made to defrost sample 19-2 in amicrowave oven at 10% power and 6 minutes, but a large portion of theegg-white solidified and the egg-yolk started melting. Thus, the resultsof its behavior were inconclusive.

Sample 19-3 was taken out of the freezer and it was allowed to defrostat room temperature. It showed some syneresis (soft gel around thesurface, probably due to exudation of liquid which dissolved the locustbean gum).

19-4A

Sample 19-4 was taken out of the freezer, placed in a small containerwith egg-white and put in the refrigerator. It was taken out of therefrigerator in about 6 hours and fried. The skin of the yolk was looseand broken. The egg-yolk ran during transfer of the egg from the pan toa dish. No color leaching was observed. The egg-yolk had a stickymouthfeel from the beginning and started gelling in about 15 minutes.

19-5A

Sample 19-5 was taken out of the freezer, placed in a small containerwith egg-white and put back in the freezer. It was taken out of thefreezer in about 6 hours, defrosted in warm water for 20 minutes (thewater was 45° C. at the beginning and 32° C. at the end of the 20minutes), and fried. The skin of the yolk was loose and broken. No colorleaching was observed. The egg-yolk did not run during transfer of theegg from the pan to a dish.

19-6A and -7A

Samples 19-6 and -7 were taken out of the freezer, rinsed with water,breaded with locust bean gum (FL 50-50), placed each in a smallcontainer with egg-white and put back in the freezer. They were takenout of the freezer in about 6 hours, defrosted in warm water for 20minutes (the water was 45° C. at the beginning and 32° C. at the end ofthe 20 minutes), and fried. The skin of the yolk in both cases was goodand complete. No color leaching was observed. The egg-yolks did not runduring transfer of the egg from the pan to a dish.

The above example, among other teachings, demonstrates that it ispreferable to have the egg-yolk with the egg-white during thefreeze/thaw process, or bread the yolk after it has been frozen. It alsodemonstrates that excessive amounts of thermoreversible positive gelformer, such as gelatine, may provide sticky mouthfeel.

EXAMPLE 20

The following samples were made by mixing the ingredients and thenwarming in a hot water bath until complete dissolution of the gelatin.

    ______________________________________                                        20-            1     2     3   4   5   6   7    8                             ______________________________________                                        Water (grams)  25    15    --  --  --  --  --   --                            15-A (grams)   --    --    32  46  48  49  49.5 49.5                          KNOX gelatin (grams)                                                                         25    35    8   4   2   1   0.5  0.25                          Yellow color (drops)                                                                         20    20    20  20  20  20  20   20                            % gelatin      50    30    20   8  4   2   1    0.5                           ______________________________________                                    

Each one of the compositions 20-1 to -8 were poured in two cavities ofmuffin pans, which in turn were put in the refrigerator. In two hours,the samples had been gelled to different degrees of firmness. Thefirmness of samples -1 to -4 was such as to render them easily removablefrom the pans and easily handlable. Sample -5 was difficult to removewithout destroying, while sample -6 could not be removed withoutbreaking. Sample -7 was semi-liquid, while sample -8 was liquid. Theconsistency of the compositions did not change much even after 8 hoursin the refrigerator. Judging from the consistency of the abovecompositions, preferable levels of KNOX gelatin are between 1% and 50%,more preferable between 2% and 30% and even more preferable between 4%and 20%. I think that an even more preferable range would be 6% to 12%.The above apply for gelatins having the bloom characteristics of KNOXgelatin, when gelatin alone is used as the gelling material. Higher orlower concentrations will be required for gelatins having lower orhigher bloom values respectively, according to rules well established inthe art of replacing gelatins to form gels of desired firmness.

Two egg-yolks A and B, having a disc shape and a diameter of 4 cm werecut from most of the compositions, and their weight was measured asshown below. The egg-yolks were then placed in the freezer.

    ______________________________________                                        20-         1      2     3    4    5    6   7   8                             ______________________________________                                        Weight of yolk A                                                                          6.4    9.4   10.2 12.4 10.3 --  --  --                            Weight of yolk B                                                                          7.0    9.3    8.5 11.7 --   --  --  --                            ______________________________________                                    

The following day, all egg-yolks were taken out of the freezer, rinsedin water until defrosted, squeezed between pieces of paper to remove anyfree water, and weighed. The egg-yolk corresponding to E103-5 wasdestroyed during this process and its weight was not taken. The newweight was as follows:

    ______________________________________                                        20-          1      2      3    4    5   6   7   8                            ______________________________________                                        Weight of yolk A                                                                           5.6    8.3    8.8  10.0 --  --  --  --                           Weight of yolk B                                                                           6.6    7.9    6.8  8.9  --  --  --  --                           Mean % weight loss                                                                         12     13     17   22   --  --  --  --                           ______________________________________                                    

The above indicate that as the amount of gelatin increases the syneresisin the freeze/thaw process decreases. As found before, at the same timethe mouthfeel becomes stickier and the time of the yolk to re-gel afterit has been cooked and served decreases. Thus, one has to decide what ismostly desired in an individual situation and select the appropriatecontent of gelatin or other material of similar properties.

Samples 20-6, -7, and -8, still in the cavities of the muffin pan and inthe refrigerator were reexamined. 20-8 was still liquid, 20-7 had becomea thin paste, and 20-6 had become a soft gel. It was possible now to cuta disc having a diameter of about 4 cm and bread it with Locust Bean Gumpowder. This was added into egg-white and fried. The egg-yolk formed athick continuous skin, and did not break during transferring the friedegg from the fry pan to a dish. A teaspoonful of 20-7 was also disposedon Locust Bean Powder for breading, then added into egg-white and fried.The egg-yolk formed a non-uniform but continuous skin, and surprisinglydid not break during transferring the fried egg from the fry pan to adish. This shows that even pastes, especially after appropriate breadingmay very well be used as egg-yolks, with difficulty however.

An additional day later, each of the egg-yolks labelled 20-1A, -2A, -3A,and -4A were breaded with Locust Bean Gum (FL 50-50), added inegg-white, and fried individually. None of them broke duringtransferring the respective eggs from the fry pan to a dish. They weretested periodically by poking them with a fork to determine the time ittook for the egg-yolks to start gelling and becoming stringy. Theresults are as follows:

20-1A, 1 min; 20-2A, 10 mins; 20-3A, 20 mins; and 20-4A, 95 mins.

This example, among other teachings, demonstrates a determination ofpreferable levels of gelatin to be used as a positive thermoreversiblegel former. Of course gelatins of different Bloom values would changethese ranges accordingly (lower Bloom values would raise the values ofthe ranges and higher Bloom values would lower the values of theranges).

EXAMPLE 21

The following was made by mixing first all the dry ingredients, addingthe water and the liquid food color at once, stirring to disperse, andheating to dissolve the gelatin and hydrate the starch, until no morethickening occurred.

    ______________________________________                                        21-A                                                                          ______________________________________                                        Natural Flavor compound (taste of egg)                                                                 0.1    gram                                          FREEZIST M Starch        8.0    grams                                         Non fat milk powder      10.0   grams                                         KNOX gelatin             7.0    grams                                         Water                    110    grams                                         McCormick yellow food color                                                                            20     drops                                         ______________________________________                                    

21-A was cast into a container approximately 10 cm×15 cm, and put in therefrigerator. The sample was removed from the refrigerator in about 2hours, and the gelled sheet was cut into egg-yolk discs having adiameter of about 4 cm, which in turn were breaded with Locust Bean GumFL 50-50 (Lot LE387).

21-1 and -2

Two egg-yolks, as prepared above, were put in egg-whites and fried inoil at medium/high heat. The egg-yolks did not break during transferringto a dish from the fry pan. They had a skin, but they looked somewhatthin (low viscosity). They needed more flavor. The mouthfeel wasexcellent.

21-3

An egg-yolk was wrapped with aluminum foil and put in the freezer. Itwas examined two hours later to observe frozen water on its surface fromsyneresis. It had only very little accumulation.

EXAMPLE 22

The following were made by mixing first all the dry ingredients, addingthe water and the liquid food color at once, stirring to disperse, andheating to dissolve the gelatin and hydrate the starch, until no morethickening occurred.

    ______________________________________                                        22-                1      2       3                                           ______________________________________                                        Natural Flavor compound (egg)                                                                    0.2    0.2     0.4  grams                                  FREEZIST M Starch  10     13      26   grams                                  Non fat milk powder                                                                              10     10      20   grams                                  KNOX gelatin        7      7      14   grams                                  Water              110    110     220  grams                                  McCormick yellow food color                                                                      20     20      20   drops                                  ______________________________________                                    

22-1 and -2 were cast into containers with dimensions approximately 10cm×15 cm, and put in the refrigerator. The samples were removed from therefrigerator in about 3 hours, and the gelled sheets were cut intoegg-yolk discs having a diameter of about 4 cm (weight about 8 grams peryolk), which in turn were breaded with Locust Bean Gum FL 50-50 (LotLE387).

22-3 (same composition as 22-2, except that the quantity was double) wascast into a container approximately 15 cm×15 cm, and put in therefrigerator. The sample was removed from the refrigerator in about 4hours, and the gelled sheet was cut into egg-yolk discs having adiameter of about 4 cm (weight of about 12 grams per yolk), which inturn were breaded with Locust Bean Gum FL 50-50 (Lot LE387). They tookabout 0.2 g. of gum per yolk.

Egg-yolks, as prepared above, were put in egg-whites and fried in oil atmedium/high heat. None of the egg-yolks broke during transferring to adish from the fry pan. They had a good skin. In the case of 22-1 theystill looked somewhat thin (low viscosity). They looked excellent in thecases of 22-2 and -3. The taste and mouthfeel in all cases wasexcellent.

22-3A, -3B, 3C

The following day, egg-yolks of composition 22-3 were added in egg-whiteand placed in the refrigerator.

22-3D, -3E, -3F

Egg-yolks of composition E106-3 were added in egg-white and placed inthe freezer. 22-3i

What remained after cutting egg yolks of compositions 22-2 and -3 weremixed together, were remelted over a boiling water bath, and re-castedto a sheet of about 1 cm thick.

After one more additional day, samples 22-3A, -3B, and -3C were fried.Only a small amount of color leaching had taken place, which was notobjectional. None of the egg-yolks broke during transferring to a dishfrom the fry pan. They had excellent skin, appearance, taste andmouthfeel.

Samples 22-3D, -3E, and -3F were taken out of the freezer. One wasdefrosted in warm water for 20 minutes, one at room temperature, and onein the refrigerator. They all showed outstanding characteristics uponfrying without perceptible color leaching.

The weight of the egg-yolk of a real "extra large" egg was found to beabout 17 grams, while the weight of the egg-yolk corresponding to a"medium" egg was found to be 10 grams.

EXAMPLE 23

The following was made by mixing first all the dry ingredients, andadding them to the water slowly under stirring. The water alreadycontained the liquid food color. The dispersion was then heated understirring to dissolve the gelatin and hydrate the starch, until no morethickening occurred.

    ______________________________________                                        23-A                                                                          ______________________________________                                        Natural Flavor compound                                                                              .04    grams                                           FREEZIST M Starch      26     grams                                           Non fat milk powder    20     grams                                           KNOX gelatin           14     grams                                           Water                  220    grams                                           McCormick yellow food color                                                                          40     drops                                           ______________________________________                                    

The composition was cooled to about room temperature and put in a smallmanual cookie extruder, which was set to deliver about 12 grams ofmaterial at a time. The orifice of the extruder had a round opening ofabout 15 mm.

Four round portions were delivered on an aluminum panel, which had beenin the freezer to be kept cold. A second panel taken again from thefreezer was pressed on top of the delivered portions against the firstpanel. A shim kept the two panels approximately 10 mm apart from eachother. The assembly of the two panels was placed in the freezer for 3minutes and then it was taken out. The panels were separated and thesolidified yolks in the form of discs were breaded with Locust Bean Gum.They were then put individually in 4 small containers along withegg-whites, and placed in the freezer.

The following day, the 4 containers were taken out of the freezer. Twoof them were defrosted in warm water in 20 minutes, and two at roomtemperature. They were then fried in oil at medium/high heat. None ofthe egg-yolks broke during transferring to a dish from the fry pan. Theylooked excellent in all cases. The skin, taste and mouthfeel in allcases was excellent.

This example demonstrates a method comprising an extrusion step in theformation of the yolk. In a continuous production, the panels used inthis example may be replaced by continuous belts.

EXAMPLE 24

    ______________________________________                                        24-A                                                                          ______________________________________                                        Turmeric concentrate 09744                                                                           20    drops                                            Corn oil               3.5   grams                                            ______________________________________                                    

24-B

The above amount of 24-A was added into 10 grams of non-fat dry milkpowder and mixed well. This mixture was then added in 110 grams of waterin a Waring blender and mixed for a few seconds.

13 grams of FREEZIST M Starch and 7 grams of KNOX gelatin were addedunder stirring. The dispersion was then heated under stirring todissolve the gelatin and hydrate the starch, until no more thickeningoccurred. The color was bright yellow. The McCormick colorant, havingbeen used in most of the experiments so far, has a considerably reddertint than this one, which means that other oil soluble colors, such asfor example carotenes, ammatto, and the like, may replace part of theturmeric in order to achieve the same tint, if desired. The turmericyellow color, however, does not seem to be objectionable, even withoutany further changes. Composition 24-B was casted into a containerapproximately 10 cm×15 cm, and put in the refrigerator. The sample wasremoved from the refrigerator in about 2 hours, and the gelled sheet wascut into egg-yolk discs having a diameter of about 4 cm.

24-1, -2

Two of the yolks as made above were breaded with Locust Bean Gum FL50-50 (Lot LE387), added in egg-white, and put in the freezer.

24-3 to -6

Four of the yolks as made above were breaded with Locust Bean Gum FL50-50 (Lot LE387), added in egg-white, and put in the refrigerator.

24-1C, -2C

Two yolks were cut from sheet 22-3i, were breaded with Locust Bean GumFL 50-50 (Lot LE387), added in egg-white, and put in the freezer, ascontrols.

24-3C to -6C

Four yolks were cut from sheet 22-3i, were breaded with Locust Bean GumFL 50-50 (Lot LE387), added in egg-white, and put in the refrigerator,as controls.

24-R

The remainders of the sheet produced as described in 24-B were also putin a container, and then in the refrigerator.

The following day, samples 24-3 and -3C were inspected. No colorleaching could be observed in the case of 22-3, but some color leachingcould be detected in case 24-3C. The color of the yolk in the case of22-3 had turned somewhat redder all the way around. At the edges, thechange was excessive with intense red/brownish color.

Sample 24-R remained intact without any color change. This means thatthe color change observed above was due either to the egg-white or tothe Locust Bean Gum interacting with the components of the turmericconcentrate. To resolve this, the following was made.

24-7

One yolks from 24-R was added in egg-white (no breading) and put in therefrigerator.

One additional day later, samples 24-3 and -3C were taken out of therefrigerator and inspected again. No color leaching at all could beobserved in the case of 22-3, but definite color leaching could bedetected in case 24-3C. The color of the yolk in the case of 22-3 seemto have changed to darker brownish as compared to the initial change.Sample 109-7 did not develop any leaching, but the color of the yolkturned somewhat redder all the way around, in the same manner as in case22-3. At the edges, the change was excessive with intense red/brownishcolor. This indicates interaction between the egg-yolk colorant and theegg-white.

24-X

A small amount of turmeric concentrate (No. 09744) was mixed with aboutthree times as much oil. The solution was added then in about four timesas much water and the total was shook for a few seconds. When this wasallowed to separate into two phases, considerable amount of yellow hadbeen transferred to the water phase. A few drops of the same turmericconcentrate was added to about 50 cc of water. It dissolvedinstantaneously, and gave a bright yellow color. These experimentsdemonstrate that despite the partial solubility of the turmeric colorantin water, no leaching occurs. Thus, oil-soluble colorants arepreferable.

Samples 24-1 and -1C were removed from the freezer, they were defrostedin warm water for 1/2 hour, and they were fried along with the threeeggs mentioned above, 24-3, -3C, and -7. Samples 24-1, -1C, -3, and -7showed no color leaching in the fried white. Samples 24-3 and -7 haddeveloped brownish yolks, while the rest of them had the original color.All samples, except 24-7 had very good skins. The skin of 24-7 was verythin. Sample 24-3C had very thin (low viscosity) egg-yolk, unexpectedly.The reason may have been that the egg-yolk had already stayed in therefrigerator for a few days before it was combined with the egg-white,and by the end of the experiment, it might have started deteriorating,and loosing viscosity. The egg-yolks of both 24-3C and 24-7 broke upontransferring the fried eggs from the fry pan to a dish. The rest of theyolks remained intact.

24-W1 to -W4

Egg-yolks made as described in 24-B were added to egg-whites, the pH ofwhich was modified with 0, 2, 10, and 20 drops of lemon juice per mediumegg-white, and was found to be approximately 9+, 8+, 8-, 7+,respectively (14-839 Alkacid® Test Paper from Fisher Scientific Co.).The yolk of 24-W1 (no addition of lemon juice) started developingbrownish color, especially at the edges in about 10 minutes.

24-Y1 and -Y2

Egg-yolks made as described in 24-B were added to a small cup containingwater with some baking soda dissolved in it, and to a second small cupcontaining water, in which 10 drops of lemon juice had been added.

24-Z1 and -Z2

Egg-yolks made as described in 24-B and 22-3i were added to two separatecups containing plain water. Within a period of 5 to 10 minutes, yellowcolor had started leaching in the case of 24-Z2 (sample containing22-3i) only.

One additional day later, samples 24-W1 to -W4 were examined and theiryolks were found to have developed brown color in decreasing order, asthe acidity increased from 24-W1 to W4. The differences wereconsiderable, and perceptible in every step. Sample 24-W1 was brown,while 24-W4 had maintained substantially the original color. The yolk ofsample 24-Y1 became brown, while sample 24-Y2 retained its originalyellow color. The yolk of 24-Z1 showed no leaching, while the yolk of24-Z2 showed considerable leaching.

This example, among other teachings, demonstrates the use of Turmericoil soluble colorant, which does not exudate from the egg-yolk, as wellas the necessary adjustments to avoid unacceptable color changes.

EXAMPLE 25

The following was made by mixing first all the dry ingredients, andadding them to the water slowly under stirring. The water alreadycontained the liquid food color. The dispersion was then heated understirring to dissolve the gelatin and hydrate the starch, until no morethickening occurred.

    ______________________________________                                        25-A                                                                          ______________________________________                                        FREEZIST M Starch      13     grams                                           Non fat milk powder    10     grams                                           Gelatin E4S            7      grams                                           Water                  110    grams                                           McCormick yellow food color                                                                          20     drops                                           ______________________________________                                    

25-A was cast into a container approximately 10 cm×15 cm, and put in therefrigerator. The sample was removed from the refrigerator in about 4hours, and the gelled sheet, which looked very much like similar sheetsmade with KNOX gelatin, was cut into egg-yolk discs having a diameter ofabout 4 cm.

25-1

One of the egg-yolks made above was breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and fried. It looked similar tothe ones made before with KNOX gelatin, but somewhat firmer in roundingduring cooking. It had very good skin, and it did not break duringfrying or during the transfer of the egg from the fry pan to a dish. Themouthfeel was excellent.

This example, among other teachings, demonstrates the use of anindustrial food-grade gelatin, as compared to KNOX gelatin.

EXAMPLE 26

The following were made by mixing first all the dry ingredients, andadding them to the water slowly under stirring. The water alreadycontained the liquid food color. Each dispersion was then heated understirring to dissolve the gum and hydrate the starch, until no morethickening occurred.

    ______________________________________                                        26-                A         B                                                ______________________________________                                        FREEZIST M Starch  13        13     grams                                     Non fat milk powder                                                                              10        10     grams                                     VARIGEL             2        --     grams                                     Stabilizer #931    --        5      grams                                     Water              110       110    grams                                     McCormick yellow food color                                                                      20        20     drops                                     ______________________________________                                    

26-A was casted into a container approximately 10 cm×15 cm, and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet, which was easy to handle and looked likesheets made with gelatin, was cut into egg-yolk discs having a diameterof about 4 cm.

26-A1

One of the egg-yolks made above was breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and fried. It showed someresistance in rounding off during frying. It looked like an "over hard"fried egg; it could even be turned around without the yolk breaking orrunning. The skin was very good. The mouthfeel was also excellent.

26-A2 and -A3

Two of the egg-yolks made above were breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and put in the freezer.

E113-B was cast into a container approximately 10 cm×15 cm, and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet, which was difficult to handle as beingvery delicate, soft, and weak, but still handlable, was cut intoegg-yolk discs having a diameter of about 4 cm.

26-B1

One of the egg-yolks made above was breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and fried. It showed lessresistance in rounding off during frying as compared to 26-A1. It lookedalso like an "over hard" fried egg, but somewhat softer. The skin wasvery good. The mouthfeel was also good but stickier than that of 26-A1.

26-A2 and -A3

Two of the egg-yolks made above were breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and put in the freezer.

All frozen eggs were taken out of the freezer. 26-A2 and -B2 wereallowed to thaw at room temperature, while 26-A3 and -B3 were thawed inwarm water in 1/2 hour. They were then fried.

No apparent syneresis, and no yellow color leaching had occurred.

All egg-yolks showed some resistance in rounding off. All eggs could beturned in the pan without sticking or running, and of course they weretransferred to a dish from the pan, also without running. They lookedlike the yolk of an "over hard" egg with very slight flowability; themouthfeel was also similar to that of such an egg in all cases. None ofthem felt sticky in the mouth, and they behaved very realistically.

The above experiment, among other teachings, is exemplifying very wellthe making of artificial yolks and eggs resulting upon cooking in "overhard" eggs.

EXAMPLE 27

A composition identical to 25-A but in a quantity of 3 times larger wascast into a container approximately 15 cm×30 cm, and put in therefrigerator for about 4 hours. It was then cut into egg-yolks having adiameter of about 4 cm. The egg-yolks were in turn breaded with thepowders listed below, one at a time, added into egg-whites, and friedfive minutes after the addition. The behavior of the egg-yolk duringfrying, transferring the egg to a dish, and poking with a fork, wasobserved.

    ______________________________________                                        27-1    Locust Bean Gum, FL 50-50                                             27-2    GENUGEL CARRAGEENAN, Type CHP-2F,                                             Lot # 930640                                                          27-3    GENUVISCO CARRAGEENAN,                                                        Type J Lot # 945802                                                   27-4    GENU PECTIN Type BB Rapid set,                                                LOT # 923373                                                          27-5    FREEZIST M Starch                                                     27-6    ARGO Corn Starch                                                      27-7    CMC Type 7LF, Lot # 62475 (01/90)                                     27-8    CMC Type 7MF, Lot # 58449 (06/89)                                     27-9    CMC Type 7H4F, Lot # 63360 (03/90)                                    27-10   Methocel A4M                                                          27-11   Methocel K4M                                                          27-12   Maxi-Gel 7724 starch                                                  27-13   KELTROL (Xanthan gum)                                                 27-14   KELGUM                                                                27-15   VARIGEL                                                               27-16   CONTROL (no treatment)                                                ______________________________________                                    

27-16 was the only one, the yolk of which showed some deformation in thefry pan, and ran during transferring the egg to a dish. 115'-6 formed atransparent skin, which effectively prevented the yolk from running ordeforming during cooking. However, it was very weak, judging from pokingthe yolk with a fork later. In this respect, if very careful handlinghad not been administered during the transfer, the egg-yolk would havebroken.

All the rest formed adequately strong and thick skins to ensure that theegg-yolk would not break during transfer, and of course during cooking.27-4 formed a particularly strong skin. All these yolks except 27-5 and-12 developed white color of the skin. 27-5 and -12 had also very strongskins, which were at the same time transparent. All three starches 27-5,-6, and -12 gave transparent skins, due probably to gelatination. Thus,by using the above data and selecting the appropriate breading powder,one can make eggs, which when fried will look as "over easy", or as"sunny side up", and they will still have the advantages of a very wellconfined or encapsulated egg-yolk.

The fact that the egg-yolks of this example were more viscous than inother cases helped in preventing spreading and running.

Further evaluation of less viscous yolks, which also underwent afreeze/thaw cycle is shown in example 29.

EXAMPLE 28

The following was made by mixing well the powdered flavor with thestarch, adding the water at once and stirring vigorously, and thenadding the milk and the gelatin in turn slowly under stirring. Finally,the liquid food color was added. This procedure seems to work betterthan previous ones, at least for small batches as this one. Thedispersion was then heated under stirring to dissolve the gelatin andhydrate the starch, until no more thickening occurred.

    ______________________________________                                        28-A                                                                          ______________________________________                                        Natural Flavor compound                                                                              0.4    grams                                           FREEZIST M Starch      26     grams                                           Non fat milk powder    20     grams                                           Gelatin E4S            14     grams                                           Water                  220    grams                                           McCormick yellow food color                                                                          40     drops                                           ______________________________________                                    

28-A was casted into a container approximately 15 cm×15 cm, and put inthe refrigerator. The sample was removed from the refrigerator in about2.5 hours, and the strong gelled sheet, was cut into egg-yolk discshaving a diameter of about 4 cm. The thickness of these yolks was higherthan that used in a number of other cases.

28-1i

One of the egg-yolks made above was breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and fried. It had very good whiteskin, and it did not break during frying or during the transfer of theegg from the fry pan to a dish. The mouthfeel and taste were excellent.

28-2i

One of the egg-yolks made above was breaded with FREEZIST M, added toegg-white and fried. It had very good transparent skin, and it did notbreak during frying or during the transfer of the egg from the fry panto a dish. The mouthfeel and taste were excellent.

28-3i

One of the egg-yolks made above was breaded with E4S Gelatin, added toegg-white and fried. It had what looked good and transparent skin, whichdid not break during frying or during the transfer of the egg from thefry pan to a dish. The mouthfeel and taste were excellent.

In all cases, the egg-yolks showed more resistance to round off than therespective yolks made in previous experiments with KNOX gelatin. Thisindicates that if one would desire to get exactly the same result asbefore, one would start by reducing the amount of starch in theformulation, since the starch is the main contributor of the viscosityat temperatures above the melting point of the gel, at least in thiscomposition.

Three sets of three egg-yolks each were breaded with the above powders,and labelled 28-1ii, -2ii, and -3ii, respectively (nine eggsaltogether). They were put in the freezer.

Fifteen days later, the three sets of eggs were taken out of thefreezer. One set was thawed in warm water for 1/2 hour, and the eggswere fried. The results are as follows:

28-1ii--Very good strong whitish skin. The yolk did not spread duringcooking or run during transfer.

28-2ii--Some melting and running was observed in the container. The skinwas very weak and it broke during frying, allowing spreading of theyolk. Of course, there was running of the yolk during transferring to aplate from the fry pan.

28-3ii--Similar as in case E116-2ii. In addition, the skin was almostnon-existent, and there was more spreading and running.

The remaining two sets were allowed to thaw at room temperature forabout 4 hours, and the were fried. The result were very similar with thedifference that no melting had occurred in any containers. Samples28-3ii had developed a large yellowish halo in the container, whilesamples 28-2ii left some residue in the container when transferred tothe fry pan. The halo seems to be due to exudation of colorant.

EXAMPLE 29

The following was made by mixing well the powdered flavor with thestarch, and then adding it to the water under vigorous stirring,followed by the addition of the milk and the gelatin in turn slowly alsounder vigorous stirring. Finally, the liquid food color was added. Thisprocedure seems to work even better than the one used in case of Example28. The dispersion was then heated under stirring to dissolve thegelatin and hydrate the starch, until no more thickening occurred. Notethan less starch was used in this case than in the cases of Examples 27and 28 in order to produce yolks with lower viscosity.

    ______________________________________                                        29-A                                                                          ______________________________________                                        Natural Flavor compound                                                                              0.4    grams                                           FREEZIST M Starch      20     grams                                           Non fat milk powder    20     grams                                           Gelatin 4ES            14     grams                                           Water                  220    grams                                           McCormick yellow food color                                                                          40     drops                                           ______________________________________                                    

29-A was casted into a container approximately 15 cm×15 cm, and put inthe refrigerator. The sample was removed from the refrigerator in about4 hours, and the strong gelled sheet, was cut into egg-yolk discs havinga diameter of about 4 cm.

One of the egg-yolks made above was breaded with Locust Bean Gum FL50-50 (Lot LE387), added to egg-white and fried. It had very good whiteskin, and it did not break during frying or during the transfer of theegg from the fry pan to a dish. The mouthfeel and taste were excellent.It was less viscous than the ones made in the cases of Examples 27 and28, and thus more selective in determining the effectiveness of barrierlayers in containing the egg-yolk.

Ten of the egg-yolks were breaded with the powders indicated below,added in egg-whites in small containers, and placed in the freezer.

    ______________________________________                                        29-1   Locust Bean Gum, FL 50-50                                              29-4   GENU PECTIN Type BB Rapid set, LOT # 923373                            29-5   FREEZIST M Starch                                                      29-7   CMC Type 7LF, Lot # 62475 (01/90)                                      29-9   CMC Type 7H4F, Lot # 63360 (03/90)                                     29-10  Methocel A4M                                                           29-12  Maxi-Gel 7724 starch                                                   29-15  VARIGEL                                                                29-16  CONTROL (no treatment)                                                 29-17  KELGIN LV                                                              ______________________________________                                    

Four egg-yolks were treated as described below, added in egg-whites insmall containers, and also placed in the freezer.

29-18

It was breaded with KELVIN LV, and then dipped in 1% CaCl₂ in water.

29-19

It was dipped in 1% KELGIN LV in water, and then in 1% CaCl₂ in water.

29-20

It was breaded in LOCUST BEAN GUM, dipped in 1% KELGIN LV in water, andthen in 1% CaCl₂ in water.

29-21

It was breaded in GENU PECTIN Type BB Rapid set, dipped in 1% KELGIN LVin water, and then in 1% CaCl₂ in water.

The following was made by mixing well the powdered flavor with thestarch, and then adding it to the water under vigorous stirring. Twentydrops of the Turmeric colorant were mixed with the dry milk and alsoadded under vigorous stirring, followed by the addition of the gelatinunder the same conditions. Finally, the color did not seem to be intenseenough, and an additional 20 drops were added, which emulsified easilywithin the mixture. The dispersion was then heated under stirring todissolve the gelatin and hydrate the starch, until no more thickeningoccurred. One could smell a resinous odor coming from the Turmeric. Thetaste was also bitter. This is in contrast to the 09744 Turmeric, whichdid not contribute any odor or taste whatsoever in a similar formulation(Experiment 24)

    ______________________________________                                        29-B                                                                          ______________________________________                                        Natural Flavor compound                                                                             0.2    grams                                            FREEZIST M Starch     10     grams                                            Turmeric Oleoresin 03210                                                                            20     drops                                            Non fat milk powder   10     grams                                            Gelatin E4S           7      grams                                            Water                 110    grams                                            Turmeric Oleoresin 03210                                                                            20     drops                                            ______________________________________                                    

29-B was cast into a container approximately 6 cm×10 cm, and put in therefrigerator. The sample was removed from the refrigerator in about 3hours, and the strong gelled sheet, was cut into egg-yolk discs having adiameter of about 4 cm.

One egg-yolk of composition 29-B, placed in water overnight, did notshow color leaching, while a similar egg-yolk corresponding tocomposition 29-A showed appreciable color leaching. Three of theegg-yolks having the composition 29-B were treated as described below,added in egg-whites in small containers, and then placed in the freezer.

29-19i

It was dipped in 1% KELGIN LV in water, and then in 1% CaCl₂ in water.

29-20i

It was breaded in LOCUST BEAN GUM, dipped in 1% KELGIN LV in water, andthen in 1% CaCl₂ in water.

29-21i

It was breaded in₋₋ GENU PECTIN Type BB Rapid set, dipped in 1% KELGINLV in water, and then in 1% CaCl₂ in water.

All frozen eggs were taken out of the freezer and allowed to thaw atroom temperature for 5 hours. They were then tested by frying them. Theresults are as follows:

29-1--Excellent whitish skin in both uniformity and strength, judged bypoking with a fork (best of all other ones in this experiment). The yolkwas very well contained, and it did not break during cooking ortransfer. It certainly looked like a real egg-yolk.

29-4--Similar to the above but the skin was weaker.

29-5--Very weak skin, which broke and the yolk was spread during cookingand ran during transfer. Some yellowish residue was left in thecontainer.

29-7--Good whitish skin; no spreading of the yolk during cooking. Theupper skin remained intact during transfer to a plate, but it broke atthe underside, and some yolk ran.

29-9--Very white and very strong skin; no spreading or running.

29-10--Same as in case 29-9.

29-12--Same as in case 29-5.

29-15--Excellent looking whitish skin; no spreading or running.

29-16--Considerable spreading during cooking, and running duringtransfer.

29-17--Rather uneven skin, but strong. A large yellow halo had beenformed around the yolk. No spreading or running occurred.

29-18--Large halo around the yolk with weak skin, which however did notbreak. No spreading or running occurred.

29-19--Thin skin which broke, causing some spreading of the yolk at oneside during cooking, and running during transfer. The skin looksrelatively strong, but easily rupturable, like a balloon full of liquid.

29-20--Strong white skin. No spreading or running occurred.

29-21--Same as in case 29-20.

29-19i, 29-20i, and 29-21i behaved in a similar manner as 29-19, 29-20,and 29-21, respectively.

This Example, among other teachings, demonstrates the better performanceof hydrocolloids having self limiting dissolution at storingtemperatures and film forming behavior at cooking temperatures, such asfor example the locust bean gum, and the like, as compared to thininsoluble membranes, such as for example highly cross-linked alginates(Kelgin, and the like), which however, may also be utilized in lesspreferred embodiments of the instant invention. It also demonstratesonce more the exudation resistance of the oil soluble colorants.

EXAMPLE 30

The following were made by mixing first all the dry ingredients exceptgelatin, adding the water in two equal portions, stirring vigorously,adding the color at once, stirring again until the colorant wasdissolved, adding the gelatin under vigorous stirring, and heating todissolve the gelatin and hydrate the starch, until no more thickeningoccurred.

    ______________________________________                                        30-1                                                                          ______________________________________                                        Natural Flavor compound*                                                                             0.3    grams                                           FREEZIST M Starch      24     grams                                           Non fat milk powder    20     grams                                           Water                  110    grams                                           Water                  110    grams                                           Turmeric #03285        10     drops                                           KNOX gelatin           14     grams                                           ______________________________________                                    

30-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about4 hours, and the gelled sheet was cut into egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk), which in turn were breaded with Locust Bean Gum FL50-50 (Lot LE387).

30-A1 to A4

Each egg yolk was put in a small container containing one egg-white,which had been previously acidified with 20 drops of "Pathmark" lemonJuice. It was then placed in the refrigerator.

30-A5

One egg yolk was put in a small container containing one egg-white,which had been previously acidified with 30 drops of "Pathmark" lemonJuice. It was then placed in the refrigerator.

30-B1 to -B4

Each egg yolk was put in a small container containing one egg-white,which had been previously acidified with 20 drops of "Pathmark" lemonJuice. It was then placed in the freezer.

30-B5

One egg yolk was put in a small container containing one egg-white,which had been previously acidified with 30 drops of "Pathmark" lemonJuice. It was then placed in the freezer.

30-C1 to -C2

Each egg yolk was initially placed under warm water until its edges werecompletely rounded and then it was put in a small container containingone egg-white, which had been previously acidified with 30 drops of"Pathmark" lemon Juice. It was then placed in the freezer.

30-D1 to -D2

Two pairs of egg yolks from a batch identical to 30-1, made three daysearlier, were put in a two small containers, each containing twoegg-whites, each of which had been previously acidified with 40 drops of"Pathmark" lemon Juice. The containers were then placed in therefrigerator.

One Day Later

30-C1 to -C2 and 30-D1 to -D2 were fried and consumed. They wereexcellent. No apparent color change had occurred. Yolks D1 separatedfrom each other as the contents of the respective container were turnedinto the frypan. Yolks D2 were stuck on each other, and they wereseparated with some difficulty in the frypan. It seems that the loosebarrier is disturbed to a certain degree by the separating operation,because light running occurred at a small portion of the periphery ofone of the two yolks. In all cases, the rounding of the yolks waseasier, and the fried yolks seemed to have lower viscosity than yolkswhich are placed in white and fried almost immediately. It seems that asthe yolks stay in the white, they absorb liquid and their viscosity atserving temperatures is decreased. The viscosity of the above wasexcellent.

Two Days Later

30-A1 was fried; no apparent color change; excellent viscosity and otherproperties. When the color of -A1 was compared to the color of -A5, thecolor of the -A5 looked somewhat lighter.

Three Days Later

30-A2 was fried; no apparent color change of the yolk; no colorbleaching to the white; excellent viscosity and other properties. 30-B1to -B5 were transferred from the freezer to the refrigerator.

Four Days Later

30-A2, 30-B1, 30-A3, and 30-B2, were fried, two at a time. They allshowed similar behavior. Both color and viscosity of the yolks weresimilar. The first couple were fried at higher temperature, and theyolks, mainly at the periphery showed bubbling during cooking, whichdisappeared upon transferring to a plate. It seems that lowertemperatures are more desirable for frying. Also no bleaching seems totake place, and the lemon juice, which neutralizes the alkalinity of thewhite, prevents unacceptable color changes.

Five Days Later

30-B3 was fried; no apparent color change of the yolk; no colordiffusion to the white; excellent viscosity and other properties.

Six Days Later

30-A4 and -B4 were fried; no apparent color change of the yolk; no colordiffusion to the white; excellent viscosity and other properties.

Seven Days Later

30-A5 was fried; no apparent color change of the yolk; no colorbleaching to the white; excellent viscosity. The restrictive barrier atthe bottom of the yolk had been stuck to the bottom of the container, sothat when the yolk along with the white were poured into the fry pan,the yolk fell in a way to have its bare side (no barrier) up. Duringfrying, this was apparent as the yolk looked very shiny. Upontransferring to a plate, the yolk ran. It may be that the yolk settledtoo hard at the bottom of the container, since 30-A5 had 20 drops oflemon juice, and the viscosity of the white had dropped considerably.Also the yolk had stayed in the white for 7 days before frying. I thinkthat some gum, such as for example xanthan gum (which also providesbetter freeze/thaw stability), added to the white for raising theviscosity will help considerably.

Eight Days Later

30-B5 was fried; same comments as in case of 30-A5, except that therewas much less running because of the sticking of the yolk to the bottomof the container, and removal of part of the restrictive barrier.

EXAMPLE 31

The following were made by mixing first all the dry ingredients exceptgelatin, adding the water in two portions, stirring vigorously, addingthe color at once, stirring again until the colorant was dissolved,adding the gelatin under vigorous stirring, and heating to dissolve thegelatin and hydrate the starch, until no more thickening occurred.

    ______________________________________                                        31-1                                                                          ______________________________________                                        Natural Flavor compound                                                                             .05    grams                                            FREEZIST M Starch     24     grams                                            Non fat milk powder   20     grams                                            Water                 50     grams                                            Water                 170    grams                                            Turmeric #03285       10     drops                                            McCormick red food color                                                                            2      drops                                            KNOX gelatin          14     grams                                            ______________________________________                                    

31-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about4 hours, and the gelled sheet was cut into egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk), which in turn were breaded with Locust Bean Gum FL50-50 (Lot LE387).

31-A1 to A5

Each egg yolk was put in a small container containing one egg-white,which had been previously acidified with 15 drops of "Pathmark" lemonJuice. It was then placed in the refrigerator. Actually, I meant to put25 drops of lemon juice instead of 15, so one would expect to see somediscoloration of the yolks with time.

Before putting the egg-white in the containers, I treated the inside ofthe containers with some oil, to see whether this will prevent stickingof the restrictive barrier. There was beading of the oil layer becauseof surface tension.

During the next few days I observed the eggs regarding their color. Thecolor remained substantially the same. It seems that this calorcombination is a very good imitation of a real yolk color.

After about one week in the refrigerator, the color was stillacceptable, although not perfect, and the white had not attained anycoloration.

The oil layer on the surface of the containers did not seem to helpmuch.

EXAMPLE 32

The following were made by mixing first all the dry ingredients exceptgelatin, adding the water in two portions, stirring vigorously, addingthe color at once, stirring again until the colorant was dissolved,adding the gelatin under vigorous stirring, and heating to dissolve thegelatin and hydrate the starch, until no more thickening occurred.

    ______________________________________                                        32-1                                                                          ______________________________________                                        Natural Flavor compound*                                                                             .5     grams                                           FREEZIST M Starch      24     grams                                           Non fat milk powder    20     grams                                           Water                  50     grams                                           Water                  192    grams                                           Turmeric #03285        10     drops                                           McCormick red food color                                                                             2      drops                                           KNOX gelatin           14     grams                                           ______________________________________                                    

32-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about4 hours, and the gelled sheet was cut into egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk), which in turn were breaded with Locust Bean Gum FL50-50 (Lot LE387).

Egg yolks from the above set were put in a small container containingone egg-white, and fried. The viscosity looked very good (like those ofthin "sunny side up" egg).

The remainder from the gelled sheet were placed in the refrigerator.

EXAMPLE 33

The remainders from the two gelled sheets 32-1 were taken out of therefrigerator and were used in the following experiments.

    ______________________________________                                        32-1          Egg-white Powder*                                               (grams)       (grams)       % Powder                                          ______________________________________                                        33-1   50.0       --            --                                            33-2   47.5       2.5           5.0                                           33-3   46.25      3.75          7.5                                           33-4   45.0       5.0           10.0                                          ______________________________________                                    

32-1 was placed in a small pan and was heated to 60° C. in a water bath.The corresponding amount of Egg-white powder was then added to themolten 32-1 and mixed until dissolved. It was then casted to a moldcorresponding to three yolks weighing about 13 grams each, and placed inthe refrigerator. The gelled yolks were removed in about 4 hours fromthe refrigerator and the mold, breaded with Locust Bean Gum FL 50-50(Lot LE387), each put in a container with egg-white, and fried. Theywere fried in three different ways; "up" without turning them over,"over" with turning them over, and "scrambled" in the fry pan.

In all cases corresponding to "up" frying, the yolks remained liquid,but their viscosity increased going from 1 to 4. From the onescontaining egg-white (2-4) No 2 was by far the best, approaching theviscosity of No 1.

In the cases corresponding to "over" frying, the yolk No 1 ran withoutcoagulating. The rest did not run. Again the best seemed to be No 2.

In the cases corresponding to "scrambled" frying, mixing seemed to bedifficult in all cases. The best was No 1, with less and less mixinggoing to No 4. I think that when scrambled eggs are desired from one ofthese formulas, there should be instructions for the user to immerse thepackage to hot water in order to melt the yolk, and then mix the yolkand white before frying.

In all cases using yolks 33-2, -3, and -4, some discoloration of theyolk took place during frying. I think that this is due to thealkalinity of the egg-white powder, and neutralization may be necessaryif this type of colorant is used. Also, neutralization or acidificationmay produce "crumbled" appearance, which is desirable for betterimitating a yolk.

From the above, I come to the conclusion that white may be desirable inthe yolk. Also, less than 5% may be better.

In order to run more experiments for this determination, the followingwere made by mixing first all the dry ingredients except gelatin, addingthe water in two portions, stirring vigorously, adding the color atonce, stirring again until the colorant was dissolved, adding thegelatin under vigorous stirring, and heating to dissolve the gelatin andhydrate the starch, until no more thickening occurred.

    ______________________________________                                        33-X                                                                          ______________________________________                                        Natural Flavor compound                                                                             .05    grams                                            FREEZIST M Starch     24     grams                                            Non fat milk powder   20     grams                                            Water                 50     grams                                            Water                 192    grams                                            Turmeric #03285       10     drops                                            McCormick red food color                                                                            2      drops                                            KNOX gelatin          14     grams                                            ______________________________________                                    

33-X was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator.

EXAMPLE 34

The gelled sheet 33-X was taken out of the refrigerator and was used inthe following experiments.

    ______________________________________                                        33-X          Egg-white Powder*                                               (grams)       (grams)       % Powder                                          ______________________________________                                        34-1   48.0       2.0           4.0                                           34-2   48.5       1.5           3.0                                           34-3   49.0       1.0           2.0                                           34-4   49.5       0.5           1.0                                           ______________________________________                                    

33-X was placed in a small pan and was heated to 60° C. in a water bath.The corresponding amount of Egg-white powder was then added to themolten 33-X and mixed until dissolved. It was then casted to a moldcorresponding to three yolks weighing about 13 grams each, and placed inthe refrigerator.

One Day Later

One egg from each series was breaded with Locust Bean Gum FL 50-50 (LotLE387), each put in a container with egg-white, and fried. They werefried "up" until the white had almost completely been cooked, and thenthey were turned over.

In all cases the yolks remained liquid inside, but they coagulated onthe surface, where they touched the pan. Only in case 34-4, the egg-yolklooked over-flattened, and it was ready to start running.

Since case 34-3 seemed to me to be borderline, I decided that theoptimum content is about 2.5% of egg-white solids (by weight) in theegg-yolk composition that I am using. The color of yolks changed toredder upon cooking, which means that the white solids needneutralization.

EXAMPLE 35

The yolks of the previous experiments containing egg-white powder seemedto discolor during cooking. Thus, I decided to add some lemon juice tothe formulation, in addition to the powdered egg-white. The followingwere made by mixing first all the dry ingredients except gelatin andegg-white, adding the water in two portions, stirring vigorously, addingthe color at once, stirring again until the colorant was dissolved,adding the gelatin under vigorous stirring, heating to dissolve thegelatin and hydrate the starch, until no more thickening occurred,dropping the temperature to 50°-60° C., adding the egg-white powder,which was dissolved in water, under stirring, adding the lemon juice,continuing stirring for an additional 1-2 minutes and casting to a sheetform.

    ______________________________________                                        35-1                                                                          ______________________________________                                        Natural Flavor compound                                                                             0.5    grams                                            FREEZIST M Starch     24     grams                                            Non fat milk powder   20     grams                                            Water                 160    grams                                            Turmeric #03285       10     drops                                            McCormick red food color                                                                            2      drops                                            KNOX gelatin          14     grams                                            Egg-white powder      7.5    grams                                            Water                 80     grams                                            Lemon Juice           3      grams                                            ______________________________________                                    

35-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator.

One Day Later

The gelled sample 35-1 was removed from the refrigerator and the gelledsheet was cut into egg-yolk discs having a diameter of 11/2" and athickness of about 5/16"-1/2" (weight about 10-12 grams per yolk), whichin turn were breaded with Locust Bean Gum FL 50-50 (Lot LE387).

Ten egg yolks from the above set were each put in a small containercontaining one egg-white, which had previously been neutralized with 25drops of lemon juice. Five of the containers (labelled "R") were put inthe refrigerator and five (labelled "F") in the freezer.

Two Days Later

All five frozen eggs were transferred to the refrigerator. One containerlabelled "F" was put in lukewarm water to thaw (it took about 1/2 hour).Then this egg plus one labelled "R" were fried. Both exhibited excellentbehavior. The former was cooked "over easy" while the latter was cooked"sunny side up". Some running occurred in the case of the "R" egg. Theinside of the yolks remained liquid, and no discoloration was observed.

Three Days Later

One egg labelled "R" was fried "sunny side up". Everything was fine,except for the viscosity, which seemed to be reduced as compared to theviscosity of the eggs cooked yesterday, and the yolk was somewhat runny.

Four and Five Days Later

Same results as in the cases before.

Comments:

A. When I changed the order of addition in the case of making 35-1, inthat I added all the water as in the previous cases before dissolvingthe gelatin and before hydrating starch, then lowered the temperature to50°-60° C., added the lemon juice, and finally the powdered white, I wasnot able to dissolve all the white, a lot of which remained in blobseven after extended attempts to dissolve it.

B. It seems that the addition of some egg-white in the composition ofthe egg-yolk prolongs considerably the time that the yolk remains liquidat serving temperatures. I judged this by the time that the remainder of35-1 in the pot, after the rest was casted into a sheet, stayed liquidaround room temperature. Also the egg-yolk seems to absorb water fasterthan in the absence of egg-white in the yolk, producing some running ineggs having been stored.

EXAMPLE 36

The following were made by mixing first all the dry ingredients exceptgelatin, adding the water in two portions, stirring vigorously, addingthe color at once, stirring again until the colorant was dissolved,adding the gelatin under vigorous stirring, and heating to dissolve thegelatin and hydrate the starch, until no more thickening occurred.

    ______________________________________                                        36-               1                                                           ______________________________________                                        Natural Flavor compound                                                                         0.5         grams                                           FREEZIST M Starch 24          grams                                           Non fat milk powder                                                                             20          grams                                           Water             115         grams                                           Water             115         grams                                           Turmeric #03285   10          drops                                           McCormick red food color                                                                        2           drops                                           KNOX gelatin      14          grams                                           ______________________________________                                    

36-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about7 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

One yolk labeled A was put in water, another yolk labeled B was put inegg-white, and the rest of the yolks, labeled C were breaded with LocustBean Gum FL 50-50 (Lot LE387) and were also put in egg-white. Thefollowing measurements of weight gain of the yolk in each case weremade. The same A and B yolks were used for all measurements, while adifferent yolk C was used in each measurement, since the breading wasremoved in order to determine the weight of the yolk.

    ______________________________________                                        TIME       % weight change                                                    (hours)    A             B     C                                              ______________________________________                                         0         --            --    --                                             24         28            16     9                                             47         37            22    12                                             72         46            25    16                                             96         51            28    19                                             ______________________________________                                    

EXAMPLE 37

The following were made by adding the water to the starch in twoportions, stirring vigorously, adding the color at once, stirring againuntil the colorant was dissolved, adding the gelatin under vigorousstirring, and heating to dissolve the gelatin and hydrate the starch,until no more thickening occurred.

    ______________________________________                                        37-                    1                                                      ______________________________________                                        FREEZIST M Starch      24     grams                                           Water                  115    grams                                           Water                  115    grams                                           McCormick yellow food color                                                                          20     drops                                           KNOX gelatin           14     grams                                           ______________________________________                                    

37-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

One yolk labeled A was put in water, another yolk labeled B was put inegg-white, and the rest of the yolks, labeled C were breaded with LocustBean Gum FL 50-50 (Lot LE387) and were also put in egg-white. Thefollowing measurements of weight gain of the yolk in each case weremade. The same A and B yolks were used for all measurements, while adifferent yolk C was used in each measurement, since the breading wasremoved in order to determine the weight of the yolk.

    ______________________________________                                        TIME       % weight change                                                    (hours)    A             B     C                                              ______________________________________                                         0         --            --    --                                             24         32            18    10                                             48         44            23    18                                             72         51            32    20                                             ______________________________________                                    

EXAMPLE 38

The following was made by adding the color to water, stirring until thecolorant was dissolved, adding the gelatin under vigorous stirring, andheating to dissolve the gelatin.

    ______________________________________                                        38-                    1                                                      ______________________________________                                        Water                  115    grams                                           McCormick yellow food color                                                                          10     drops                                           KNOX gelatin           14     grams                                           ______________________________________                                    

38-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about4 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

One yolk labeled A was put in water, another yolk labeled B was put inegg-white, and the rest of the yolks, labeled C were breaded with LocustBean Gum FL 50-50 (Lot LE387) and were also put in egg-white. Thefollowing measurements of weight gain of the yolk in each case weremade. The same A and B yolks were used for all measurements, while adifferent yolk C was used in each measurement, since the breading wasremoved in order to determine the weight of the yolk.

    ______________________________________                                        TIME     % weight change                                                      (hours)  A             B      C                                               ______________________________________                                         0       --            --     --                                              24       25            -5     -7                                              48       32            -8     -9                                              72       38            -8     -9                                              ______________________________________                                    

EXAMPLE 39

The following were made by mixing first all the dry ingredients exceptgelatin and egg-white, adding the water in two portions, stirringvigorously, adding the color at once, stirring again until the colorantwas dissolved, adding the gelatin under vigorous stirring, heating todissolve the gelatin and hydrate the starch, until no more thickeningoccurred, dropping the temperature to 50°-60° C., adding the egg-whitepowder, which was dissolved in water, under stirring, adding the lemonjuice, continuing stirring for an additional 1-2 minutes and casting toa sheet form.

    ______________________________________                                        39-1                                                                          ______________________________________                                        Natural Flavor compound                                                                             0.5    grams                                            FREEZIST M Starch     24     grams                                            Non fat milk powder   20     grams                                            Water                 160    grams                                            Turmeric #03285       10     drops                                            McCormick red food color                                                                            2      drops                                            KNOX gelatin          14     grams                                            Egg-white powder      7.5    grams                                            Water                 70     grams                                            Lemon Juice           3      grams                                            ______________________________________                                    

39-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

One yolk labeled A was put in water, another yolk labeled B was put inegg-white and a yolk labeled D was put in water saturated with salt. Thefollowing measurements of weight gain of the yolk in each case weremade. The same A, B, and D yolks were used for all measurements.

    ______________________________________                                        TIME       % weight change                                                    (hours)    A             B     D                                              ______________________________________                                         0         --            --    --                                             24         34            25    10                                             48         44            31    18                                             72         40            32    30                                             96         40            32    --                                             ______________________________________                                    

EXAMPLE 40

The following were made by mixing first all the dry ingredients exceptgelatin and egg-white, adding the water in two portions, stirringvigorously, adding the color at once, stirring again until the colorantwas dissolved, adding the gelatin under vigorous stirring, heating todissolve the gelatin and hydrate the starch, until no more thickeningoccurred, dropping the temperature to 50°-60° C., adding the egg-whitepowder, which was dissolved in water, under stirring, adding the lemonjuice, continuing stirring for an additional 1-2 minutes and casting toa sheet form.

    ______________________________________                                        40-1                                                                          ______________________________________                                        Natural Flavor compound                                                                             0.5    grams                                            FREEZIST M Starch     24     grams                                            Non fat milk powder   20     grams                                            Water                 121    grams                                            Turmeric #03285       10     drops                                            McCormick red food color                                                                            2      drops                                            KNOX gelatin          14     grams                                            Egg-white powder      7.5    grams                                            Water                 40     grams                                            Lemon Juice           3      grams                                            ______________________________________                                    

40-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

One yolk labeled A was put in water, another yolk labeled B was put inegg-white, and the rest of the yolks, labeled C were breaded with LocustBean Gum FL 50-50 (Lot LE387) and were also put in egg-white. Thefollowing measurements of weight gain of the yolk in each case weremade. The same A and B yolks were used for all measurements, while adifferent yolk C was used in each measurement, since the breading wasremoved in order to determine the weight of the yolk.

    ______________________________________                                        TIME       % weight change                                                    (hours)    A             B     C                                              ______________________________________                                         0         --            --    --                                             12         42            23     8                                             24         52            35    16                                             48         55            42    25                                             72         55            43    24                                             96         57            41    27                                             ______________________________________                                    

EXAMPLE 41

The following was made by adding the water to the starch and dry milk intwo portions, stirring vigorously, adding the color at once, stirringagain until the colorant was dissolved, adding the gelatin undervigorous stirring, and heating to dissolve the gelatin and hydrate thestarch, until no more thickening occurred.

    ______________________________________                                        41-1                                                                          ______________________________________                                        FREEZIST M Starch      24     grams                                           Non-fat dry milk       20     grams                                           Water                  115    grams                                           Water                  115    grams                                           McCormick yellow food color                                                                          20     drops                                           KNOX gelatin           6      grams                                           ______________________________________                                    

41-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" grams per yolk). The small amount of gelatin usedseemed to be just enough to form a handlable gel in the form of yolks,which were very delicate and fragile. The one which were breaded wereconsiderably better in handling.

One yolk labeled A was put in water, another yolk labeled B was put inegg-white, and the rest of the yolks, labeled C were breaded with LocustBean Gum FL 50-50 (Lot LE387) and were also put in egg-white. Thefollowing measurements of weight gain of the yolk in each case weremade. The same A and B yolks were used for all measurements, while adifferent yolk C was used in each measurement, since the breading wasremoved in order to determine the weight of the yolk.

    ______________________________________                                        TIME       % weight change                                                    (hours)    A             B     C                                              ______________________________________                                         0         --            --    --                                             24         19            4     2                                              48         30            4     2                                              72         31            4     2                                              ______________________________________                                    

This experiment shows that by using the minimum amount of gel formerneeded to form a gel, which however is still handlable, overcomes theproblem of excessive weight gain and water absorption by the yolk.

EXAMPLE 42

The following was made by adding the water to the starch and dry milk intwo portions, stirring vigorously, adding the color at once, stirringagain until the colorant was dissolved, adding the gelatin undervigorous stirring, and heating to dissolve the gelatin and hydrate thestarch, until no more thickening occurred.

    ______________________________________                                        42-1                                                                          ______________________________________                                        FREEZIST M Starch      24     grams                                           Non-fat dry milk       20     grams                                           Water                  110    grams                                           Water                  110    grams                                           McCormick yellow food color                                                                          20     drops                                           KNOX gelatin           14     grams                                           ______________________________________                                    

42-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

Three days later, one yolk labeled B was put in egg-white, another yolklabeled E was put in egg-white containing 7% , and one yolk labeled Fwas put in egg-white containing 1.3% CMC 7H4F. The followingmeasurements of weight gain of the yolk in each case were made. The sameB, E, and F yolks were used for all measurements.

    ______________________________________                                        TIME       % weight change                                                    (hours)    B             E     F                                              ______________________________________                                         0         --            --    --                                             24         14            3     3                                              48         18            10    4                                              72         19            10    4                                              ______________________________________                                    

This experiment shows that solutes put in the egg-white help inpreventing the yolk from absorbing excessive amount of water. Especiallyhelpful was CMC, most probably because it raised the viscosity of thewhite to the consistency of a paste.

EXAMPLE 43

The following was made by adding the water to the starch and dry milk inone portion, stirring vigorously, adding the color at once, stirringagain until the colorant was dissolved, adding the gelatin undervigorous stirring, and heating to dissolve the gelatin and hydrate thestarch, until no more thickening occurred.

    ______________________________________                                        43-1                                                                          ______________________________________                                        FREEZIST M Starch      24     grams                                           Non-fat dry milk       20     grams                                           Water                  144    grams                                           McCormick yellow food color                                                                          20     drops                                           KNOX gelatin           14     grams                                           ______________________________________                                    

The above formula has less water so that the total weight is about 30%less than in most cases.

43-1 was cast into a container with dimensions 53/4"×53/4", and put inthe refrigerator. The sample was removed from the refrigerator in about5 hours, and the gelled sheet was cut into 12 egg-yolk discs having adiameter of 11/2" and a thickness of about 5/16"-1/2" (weight about 8-12grams per yolk).

A yolk weighing 11.2 grams was put in water, and its weight wasmonitored until (18 hours) it gained about 30% weight (what was missingas indicated above). This yolk was then re-cut with the same device usedabove to assume again a diameter of 11/2", it was breaded with LocustBean Gum FL 50-50 (Lot LE387) and put in egg-white. It gained only 2%weight in 48 hours.

This experiment demonstrates an alternative technique of stabilizing theyolks of this invention with regard to weight gain and water absorption.

Examples demonstrating the operation of the instant invention have beengiven for illustration purposes only, and should not be construed asrestricting the scope or limits of this invention in any way. Inaddition, it should be stressed that the preferred embodiments discussedin detail hereinabove, as well as any other embodiments encompassedwithin the limits of the instant invention, may be practicedindividually or in any combination thereof, according to common senseand/or expert opinion. These combinations also lie within the realm ofthis invention. Furthermore, any attempted explanations in thediscussion are only speculative and are not intended to limit the limitsof this invention.

What is claimed is:
 1. A simulated raw egg comprising:egg-white, theegg-white being liquid at room temperature and containing an additivesolute; and a homogeneous shaped monolithic separate phase of asimulated non-flowable, egg-yolk disposed in the egg-white, saidegg-yolk comprising an edible liquid, a colorant, and a positivethermoreversible gel former, the gel former being in an effective amountto render the egg-yolknon-flowable, as to substantially retain itsmonolithic status in, and be substantially immiscible with the liquidegg-white at room temperature after the egg-yolk has been chilled, andflowable at serving temperatures between cooking temperatures and roomtemperature for at least a finite period of time, after the egg-yolk hasbeen brought to said serving temperatures from a higher temperature atwhich the egg-yolk becomes flowable; the egg-yolk being characterized byan initial weight gain rate when it is in the egg-white in the absenceof the additive solute; and the additive solute being in an effectiveamount to decrease the initial weight gain rate by at least 10%.
 2. Asimulated raw egg as defined in claim 1, further comprising arestrictive barrier surrounding the egg-yolk.
 3. A simulated raw egg asdefined in 2, wherein the restrictive barrier comprises a hydrocolloidhaving gel limiting dissolution in egg-white at storing temperatures,and film forming behavior at cooking temperatures.
 4. A simulated rawegg as defined in claim 1, further comprising a viscosity builder.
 5. Asimulated raw egg as defined in claim 1, wherein the egg-yolk has a diskshape.
 6. A simulated raw egg as defined in claim 1, packaged in aflexible pouch.
 7. A method of making a simulated raw egg, comprisingthe steps of:preparing a homogeneous simulated, non-flowable, egg-yolkbymixing an edible liquid, a colorant, and a viscosity modifier, themodifier being in an effective amount to render theegg-yolknon-flowable, as to substantially retain its monolithic statusin, and be substantially immiscible with the liquid egg-white at roomtemperature after the egg-yolk has been chilled, and flowable at servingtemperatures between cooking temperatures and room temperature for atleast a finite period of time, after the egg-yolk has been brought tosaid serving temperatures from a higher temperature at which theegg-yolk becomes flowable; shaping the mixture into monolithic egg-yolkportions; lowering the temperature to a level adequate to render theegg-yolk portions non-flowable, as to substantially retain theirmonolithic status and be substantially immiscible in liquid egg-white atroom temperature; immersing the egg-yolk portions in an aqueous medium,the aqueous medium being adaptable to increase the weight of eachegg-yolk portion to a predetermined degree; removing the egg-yolkportions from the aqueous medium when the predetermined degree of weightincrease has been achieved; and adding the monolithic egg-yolk portionsto liquid egg-white.
 8. A method as defined in claim 7, wherein theaqueous medium is water.
 9. A method as defined in claim 7, furthercomprising a step of applying a restrictive barrier to the egg-yolkportions, before adding the egg-yolk portions to the liquid egg-white.10. A method as defined in claim 9, wherein the restrictive barriercomprises a hydrocolloid having gel limiting dissolution in egg-white atstoring temperatures, and film forming behavior at cooking temperatures.11. A method as defined in claim 7, further comprising the step ofadding the simulated raw egg in a flexible pouch.